Title: Homemade Chorizo
Categories: Meat Mexican
Yield: 4 Servings

1	lb	Lean pork shoulder
2	tb	Vinegar
1	ts	Crushed oregano
1		Garlic clove, mashed
1/2	ts	Ground black pepper
1	ts	Salt
1/8	ts	Cumin

Coarsely grind pork shoulder or chop in food processor. Add remaining ingredients. Mix thoroughly by hand. (Do not use mixer - meat will toughen) Pack into crock or glass jar; refrigerate. Use within a week. Use 1/3 cup mixture for each commerical link.

From: PAT BUTTONS Refer#: NONE

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