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This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omelets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.

Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.

This recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.

I make this stuffing in a cast iron skillet.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

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5 from 1 vote

Pork Chorizo Stuffing

This recipe makes a big batch of stuffing.

Course Main or Side

Cuisine American

Keyword pork, stuffing

Prep Time 5

Cook Time 10

Total Time 15

Servings pounds

Calories 1296kcal

Author Based on a recipe from the Cacique Web Site

Ingredients

1 tablespoon vegetable oil
1 cup sweet onion diced
1 cup green bell pepper diced
4 cloves garlic minced
2 pounds ground pork crumbled
1 pound Mexican chorizo crumbled
2 teaspoons ground cumin
2 teaspoons smoked paprika
Kosher salt to taste
ground black pepper to taste

Instructions

Heat the oil over medium-high heat in a large skillet.
Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
Add the garlic and cook another minute.
Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
Season with salt and pepper to taste.