Title: Pork Chorizo
Categories: Sausage Mexican
Yield: 8 Servings

1		Garlic cloves, crushed
1/2	c	Chile, red, ground
1/2	ts	Black pepper
1/4	ts	Cloves, ground
1/4	ts	Cinnamon, ground
1/4	ts	Oregano, ground
1/4	ts	Cumin, ground
1/2	ts	Salt
1	ts	Oregano leaves
1/2	c	Vinegar
2	lb	Pork, ground

Note: This recipe requires advance preparation.

Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is throughly mixed together. Cover and refrigerate for 24 hrs. At this point, chorizo may be frozen.

To cook, crumble the chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving.

Heat Scale: Medium

Source: Just North of The Border Posted on Genie by Jungle.Boy 12/12/92 MM by Cathy Svitek From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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