The chorizo is no longer pink and has turned evenly browned
The texture is firm and crumbly, not soft or raw-looking
Any excess liquid has cooked off
The internal temperature reaches 160°F for pork chorizo or 165°F for chicken or turkey chorizo
There is no visible raw meat or translucent areas
The fat has rendered and the chorizo is sizzling rather than steaming
The aroma is rich and fully cooked, not raw or metallic
If tasting a small piece, it has no raw meat flavor