Title: Chorizo a la Mexicana (Mexican Sausage)
Categories: Pork 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

From Elena's Secrets of Mexican Cooking by Elena Zelayeta Prentice-Hall (c) 1958

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