El Chico's Chorizo

According to Robb Walsh, this recipe is adapted from a cookbook published by El Chico restaurants in the 1970s. growing up this was something too good to pass up. This recipe, to me, is best a bit heavy on the fatty side. The flavors are amazing, of course, if you prefer you can choose leaner pork. 
Course Breakfast
Cuisine Tex-Mex
Author Robb Walsh


  • 1/2 lb Pork Chops Cut into 4 or 5 pieces
  • 1 teaspoon Chili powder
  • 2 teaspoons Paprika
  • 1 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cumin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped onion


  • Combine all the ingredients except the oil and onion in a food processor until coarsely ground, about 20 seconds.
  • Heat the oil in a skillet or saute pan over medium-high heat.
  • Stir in the chopped onion.
  • Add the chorizo mixture and brown for 5 minutes or desired doneness.



For lean chorizo: 
Omit the oil, add the mixture to a cold skillet, turn the heat to high, and brown to taste.
Chorizo & Papas: (potatoes)
Add 1 cup boiled potato chunks and turn with a spatula over medium heat until the chorizo and potatoes are well combined and heated through.
Chorizo & Eggs:
Add 2 beaten eggs to 3 heaping tablespoons of hot cooked chorizo in the skillet and turn with a spatula over medium heat until the eggs are cooked to the desired doneness.