Homemade Chorizo Crumble

Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.

How To Use It 

  • Make a taco salad. Toss lettuce, radishes, salsa and sliced avocado with olive oil and lime juice; top with cooked chorizo crumble. 
  • To flavor seafood. Cook a little bit of chorizo in a pot, then add broth. Stir in mussels or clams, cover and steam. 
  • As a scramble. Cook chorizo crumble, then add chopped green onions and sauté until tender. Add beaten eggs and scramble. Top with salsa, coconut yogurt and cilantro. 
  • As a bowl. Add cooked cauli-rice to a bowl and top with chorizo, guacamole, radishes, tomatoes and any other Whole30-approved fixings.
Prep Time
15 min
20 min


  • 1½ tbsp ancho chile powder
  • 2 tsp garlic powder
  • 1 tsp each ground cumin, smoked paprika and sea salt
  • ¾ tsp dried oregano
  • ½ tsp ground black pepper
  • ⅛ tsp ground cinnamon
  • ⅛–¼ tsp ground cayenne pepper, optional
  • Pinch ground cloves
  • 2 tbsp apple cider vinegar
  • 1 lb ground pork
  • 2 tsp avocado oil


1. In a medium bowl, combine ancho chile powder, garlic powder, cumin, paprika, salt, oregano, black pepper, cinnamon, cayenne (if using) and cloves; add vinegar and stir to form a paste. Add pork; using your hands, mix thoroughly until ingredients are well incorporated and mixture is reddish- brown throughout. Wrap bowl tightly with plastic wrap; refrigerate at least 4 hours or overnight to let flavors develop.

2. In a large skillet, on medium, heat oil. Add mixture, stirring occasionally, until golden and cooked through, 4 to 6 minutes. Store in an airtight container in the fridge for up to 4 days, or freeze up to 3 months.

Nutrition Information

  • Serving Size ⅛ of recipe
  • Calories 140
  • Carbohydrate Content 2 g
  • Cholesterol Content 38 mg
  • Fat Content 10 g
  • Fiber Content 1 g
  • Protein Content 11 g
  • Saturated Fat Content 3 g
  • Sodium Content 271 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g