| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main, November96 | 1 | Servings |
INGREDIENTS
| 2 | lb | Pork butt |
| 1/2 | lb | Pork fat |
| 6 | Feet pork casings; if you are stuffing | |
| 1 | tb | Cider vinegar |
| 1/2 | c | Red wine |
| 6 | Cloves garlic; pressed | |
| 2 | tb | Good chile powder |
| 2 | ts | Cayenne |
| 1 1/2 | ts | Mexican oregano |
| 1 1/2 | ts | Salt |
| 1 | ts | Ground cumin |
INSTRUCTIONS
Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper. Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder. Recipe by: Kit Anderson Posted to bbq-digest by "Harry Jiles" <harryo@dave-world.net> on Feb 9, 1998
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