pork chorizo
- Categories
- Breakfast
- Tex/mexican
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 1 | Garlic cloves, crushed |
| ½ cup | Chile, red, ground |
| ½ teaspoon | Black pepper |
| ¼ teaspoon | Cloves, ground |
| ¼ teaspoon | Cinnamon, ground |
| ¼ teaspoon | Oregano, ground |
| ¼ teaspoon | Cumin, ground |
| ½ teaspoon | Salt |
| 1 teaspoon | Oregano leaves |
| ½ cup | Vinegar |
| 2 pounds | Pork, ground |
Note: This recipe requires advance preparation.
Combine all the ingredients except the pork in a blender and puree.
Knead this mixture into the pork until it is throughly mixed together. Cover and refrigerate for 24 hrs. At this point, chorizo may be frozen. To cook, crumble the chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving.
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