What Is Chorizo—and How Do You Cook With It?

Chorizo has become ubiquitous in American recipes and restaurants, but what is chorizo? The answer, it turns out, isn’t so simple. Chorizo is a pork-based sausage that originated in the Iberian peninsula, but there are several distinct styles of this artisanal meat, and not all are created equal. Nor can they be enjoyed in the same ways. That is, there are so many excellent types of chorizo, and once you know what you’re buying, ordering, or working with, you can enjoy every style of chorizo to its maximum potential.

What Is Chorizo?

“Chorizo is a type of Iberian embutido [essentially, a preserved meatloaf], first created in Spain and Portugal,” explains Jaime Fernández, owner of Three Sisters Meats. “It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook.” 

How Is Chorizo Made? 

Making chorizo is an artisanal process, originally created to preserve meat from a slaughtered pig, long before refrigeration existed. The process today is very much the same, if not a bit more refined and streamlined for modern production and consumption. That is, chorizo can be made all year round, not just in cold weather when dry winds create ideal conditions for curing meat. 

“Chorizo is made by grinding pork shoulder, along with salt, pepper, oregano, garlic, and pimenton, and stuffing it into a natural pork casing,” explains Fernández. “The links are then hung and naturally air-dried for 35-38 days. At that point, the links are typically stored in a wine cellar.” 

Types of Chorizo 

There are several types of chorizo available throughout the United States, including Mexican, Spanish, Portuguese, and Colombian chorizo. 

“What sets Spanish chorizo apart is the use of pimenton, or paprika,” explains Fernández. “In Spain, it is common to use up to three variations of pimenton—sweet, hot, and smoked bittersweet.” Spanish chorizo doesn’t need to be cooked in order to enjoy it, because it is cured.

Mexican, Colombian, and Brazilian chorizo are all a result of Spanish colonization in the 16th century, and today each nation has its own distinct variety. Mexican chorizo is distinct in its use of vinegar and chili pepper, which adds a tangy kick to the pork. Colombian chorizo typically flavors the ground pork with vinegar, garlic, and paprika, for a savory flavor. Brazilian and Portuguese chorizo are most similar to each other (again, colonization), and can be smoked and served in dishes like empanadas, feijoada (a traditional Brazilian black bean stew), and more. 

“Latin American chorizo is a fresh link that must be grilled before eating,” says Fernández. It’s comparable to the Italian sweet or spicy links you’d buy at the butcher, while chorizo is more like pepperoni or salami. Latin American chorizos can also be cooked as crumbles, and used in tacos, sauces, cooked with potatoes, eggs, and more. 

How to Cook Chorizo

Chorizo, whether cured and Spanish-style or fresh and Latin American-style, is a versatile ingredient that can be both a star or supplement to many dishes across several cuisines.

“Since Spanish chorizo doesn’t require cooking, it can be cut and enjoyed immediately,” says  Fernández. “Add a fresh loaf of bread, a wedge of Manchego cheese, and a glass of wine—you have the perfect combination that can be shared with friends and family."

For fresh chorizo, you can easily grill the links on an open flame or stovetop grill pan. Alternatively, slice the links into rounds to sauté, or open up the casing to use the meat crumbles like extra flavorful ground meat.  

Chorizo Recipes

Many recipes are designed specifically for chorizo, and take advantage of the sausage’s bold flavors, and many recipes can also swap another style of sausage for chorizo. Many recipes call for distinct types of chorizo, so be sure to read the method through in any chorizo recipe to be sure you buy the right style—cured Spanish-style chorizo can’t be grilled or crumbled like fresh chorizo, and fresh chorizo won’t provide the right texture for cured chorizo recipes.  

Spicy Chorizo and Pinto Bean Chili

Ready to win a chili cook off? This recipe is here to take you to the top. Spicy Mexican chorizo and pinto beans are a natural duo, and meld so well in this chili that’s calling out for fun toppings, like avocado.

Chickpea and Chorizo Salad

Meat salad is always a good idea. This one uses Spanish-style chorizo for a charcuterie-style appetizer that works just as good in a weekday lunchbox as it does in a chic spread at a cocktail party.

Shrimp and Chorizo Skillet Supper 

Single-skillet dinners don’t have to be boring or basic. This one-pot weeknight recipe is bursting with flavor and protein, and can be modified in so many ways. Serve it over greens, rice, salad, or whatever you like.

Shrimp and Chorizo Stew

Shrimp and Spanish-style chorizo are besties (they both come from a waterfront peninsula, afterall) and their flavors meld so well together in this stew that also uses chickpeas and white wine. Get some crusty bread for dipping.

Baked Cod Fish and Chorizo 

One of the best things about cooking with chorizo is that you can make hugely flavorful, humble, or elegant meals, with just a few ingredients. That sausage packs a lot of punch! This stovetop-to-oven fish dinner relies on cured chorizo for flavor, texture, and sauce, and makes for a wonderful, elevated at-home dinner.

Shrimp Linguine With Chorizo

You really can’t go wrong with any type of pasta and pork combo, and chorizo does its job here. The chopped cured sausage adds a wonderful texture to the dish when it's crisped in a pan, and its natural fats coat the linguine and shrimp with flavor.