Title: Chorizo a la mexicana (mexican sausage)
 Categories: Meats, Breakfast, Mexican
      Yield: 20 Servings
 
      1 lb Lean pork
      2 tb Chili powder
      1 ts Oregano, handrubbed
      1 ts Salt
      1    Garlic clove, pressed
      2 tb Vinegar
 
  Grind coarsely or chop pork.  Add all other ingredients and mix
  thoroughly. Let stand for several hours. Fry without adding fat for
  about 30 minutes. If you aren't going to use immediately, pack the
  uncooked chorizo in a crock or glass jar and keep in refrigerator. It
  will keep for several weeks.  3 oz. or 1/3 cup = 1 chorizo