Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground pork butt |
| 1 teaspoon | Coarse salt |
| 1 teaspoon | Freshly ground black pepper |
| 2 tablespoons | Ancho chile powder |
| 4 \N | Cloves garlic, minced |
| ½ bunch | Fresh oregano chopped |
| 1 teaspoon | Ground coriander |
| 1 tablespoon | Ground cumin |
| 2 tablespoons | Vinegar |
In a mediumsize bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly.
Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.
Yield: 1 pound chorizo
TOO HOT TAMALES SHOW #TH6295