| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Meat | 4 | Servings |
INGREDIENTS
| 1 | Clove (large) garlic | |
| 1 | ts | Salt |
| 2 | tb | Mild chile powder (California chile) (up to) |
| 3 | tb | Hot chile powder (New Mexico chile) |
| 1/2 | ts | Dried leaf oregano |
| 2 | tb | Vinegar |
| 1 | tb | Water |
| 1 | lb | Boneless pork |
INSTRUCTIONS
In a small bowl, mash garlic with salt to make a paste. Add chile powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder or food processor. Add garlic mixture; mix well. Cover tightly and refrigerate 24 hours to blend flavors. Chorizo may be stored in refrigerator 3-4 days before cooking. Freeze for longer storage. Makes 1 pound of chorizo. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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