Chorizo
1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly-ground black pepper
2 tablespoons ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar
In a medium size bowl, mix all ingredients thoroughly. Refrigerate in an airtight container overnight. This allows the flavors to meld. The chorizo may also be frozen.
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