Ingredients:
3 1/2 Pounds Boneless Pork, Butt or Shoulder, Finely Chopped
5 Dried Ancho Chile's
3 Dried Pasilla Chile's
2 Dried Jalapenos
1 Teaspoon Coriander
1 Teaspoon Dried Oregano, Crushed
1/2 Teaspoon Ground Cloves
1/4 Tablespoon Ground Cumin
1 Tablespoon Salt
3 Tablespoons Hungarian Paprika
6 Garlic Cloves, Minced
3/4 Cup White Wine Vinegar
Information:
Serving Size 6
290 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
Remove stems and seeds from chili peppers, saving 2 Tablespoons seeds. Toast the chili peppers and reserved seeds on an ungreased, preheated comal or heavy frying pan, over medium heat, turning occasionally. Let cool. Break the chili peppers into pieces and place in a blender with the seeds. Blend to a fine powder. Add coriander, oregano, cloves, cumin, salt, paprika, garlic and vinegar. Blend well. Add the chili puree to the ground meat and work together well with your hands. Cover the sausage and refrigerate to season, up to 2 days. Mix well at least 2 times a day. Flavor improves upon seasoning. If you freeze the chorizo, allow it to season for at least 2 days.
