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1 lb Pork butt -- ground
1 ts Coarse salt
1 ts Black pepper -- freshly Ground
2 tb Ancho chile powder
4 Cloves garlic -- minced
1/2 bn Fresh oregano -- chopped
1 ts Ground coriander
1 tb Ground cumin
2 tb Vinegar
In a medium size bowl, mix the pork, salt, pepper, chile powder,
garlic, oregano, coriander, cumin and vinegar thoroughly.
Refrigerate, in an airtight container, overnight. This allows the
flavors to meld. The chorizo may also be frozen. Yield: 1 pound
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