Name: Chorizo a la Mexicana (Mexican Sausage)
Ingredients: 1 lb Lean pork; 2 tb Chili powder; 1 ts Oregano, handrubbed; 1 ts Salt; 1 Garlic clove, pressed; 2 tb Vinegar; From Elena's Secrets of Mexican; Cooking by Elena Zelayeta; Prentice-H ll (c) 1958

I commend solitude to any of you who are seeking salvation, first, that you may study well your case as in the sight of God. Few men truly know themselves as they really are. Most people have seen themselves in a looking-glass, but there is another looking-glass, which gives true reflections, into which few men look. To study one’s self in the light of God’s Word, and carefully to go over one’s condition, examining both the inward and the outward sins, and using all the tests which are given us in the Scriptures, would be a very healthy exercise; but how very few care to go through it!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meats, Breakfast, Mexican	20	Servings

INGREDIENTS

1	lb	Lean pork
2	tb	Chili powder
1	ts	Oregano, handrubbed
1	ts	Salt
1		Garlic clove, pressed
2	tb	Vinegar
		From Elena's Secrets of Mexican
		Cooking by Elena Zelayeta
		Prentice-H ll (c) 1958

INSTRUCTIONS

Grind coarsely or chop pork.  Add all other ingredients and mix thoroughly.
Let stand for several hours. Fry without adding fat for about 30 minutes.
If you aren't going to use immediately, pack the uncooked chorizo in a
crock or glass jar and keep in refrigerator. It will keep for several
weeks.  3 oz. or 1/3 cup = 1 chorizo

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Kevin DeYoung