Title: Chorizo #1
 Categories: Meat
      Yield: 4 Servings
 
      1    Clove (large) garlic
      1 ts Salt
      2 tb Mild chile powder
           -(California chile)
      2    -(up to)
      3 tb Hot chile powder (New Mexico
           -chile)
    1/2 ts Dried leaf oregano
      2 tb Vinegar
      1 tb Water
      1 lb Boneless pork
 
  In a small bowl, mash garlic with salt to make a paste. Add chile
  powders. Crush oregano to fine crumbs and add to garlic mixture with
  vinegar and water. Grind pork with fine blade of meat grinder or food
  processor. Add garlic mixture; mix well. Cover tightly and
  refrigerate 24 hours to blend flavors. Chorizo may be stored in
  refrigerator 3-4 days before cooking. Freeze for longer storage.
  Makes 1 pound of chorizo.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe