It's not that easy. Measure the dish and place it into the dehydrator portioned into serving sizes you would like, and when you are done drying, note the difference - if you put a cup of chili on the tray, you'll probably have to rehydrate it with a cup of water to get it back without being soupy.

chorizo has a ton of fat. I would freeze a piece of chorizo to make it last on the trail for a while, make the dish without it but with some canned chicken, and dehydrate, and add the meat in camp. Make it a first or second day meal. I've done hamburger based meals by cooking, draining, rinsing and otherwise reducing the amount of fat as much as possible before dehydrating it, then cooking to reheat/rehydrate faster.

Any homemade meat dish needs to be used within a few weeks/months of dehydrating it. Fat can go rancid.
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