Homemade Low Carb Chorizo
- 2 teaspoons (10 ml) garlic, minced
- 1/2 teaspoon (2 ml) coconut oil
- 1 lb (450 grams) ground pork
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml ) ancho chile powder
- 1 tablespoon (15 ml) smoked paprika
- 1/4 teaspoon (1 ml) ground cloves
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2 ml) ground oregano
- 1/2 teaspoon (2 ml) cayenne pepper
Measure out all ingredients ahead of time for easier cooking.
Stove Top: Brown the garlic in a skillet over medium-high heat. Add the ground pork, apple cider vinegar, and all the spices. Cook until the meat is lightly browned, around 5-8 minutes. Add water by increments of a few tablespoons (15ml) at a time to help deglaze the pan and create a bit of a sauce with the meat.
Slow Cooker: Put all the ingredients in the slow cooker. Add 1/2 cup water to the meat. Cook low for 6-8 hours, or high for 2-4 hours, being sure to stir every 2 hours or so to prevent burning the bottom layer of meat. Stir well when cooking is done to combine the liquids with the meat. If there is too much liquid, pour it into a skillet over medium-high heat and reduce it down and add it back to the meat for flavor.
Pressure Cooker: Saute the beef and garlic in the bottom of the pressure cooker, stirring until browned. Add all the remaining spices. Add the required amount of liquid for your particular pressure cooker, mine is 1/2 cup water. Close the lid securely Cook on high for 5 minutes. Safely release the air/pressure. Stir the meat and liquids well, and saute a bit again to reduce the amount of liquid. Or you can simply reduce it down and add it back to the meat for flavor.
Base recipe makes 4 servings of 2.3 oz/ 65g a piece.