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Pork Chorizo

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1 garlic cloves; crushed
1/2 cup chile; red, ground
1/2 teaspoon black pepper
1/4 teaspoon cloves; ground
1/4 teaspoon cinnamon; ground
1/4 teaspoon oregano; ground
1/4 teaspoon cumin; ground
1/2 teaspoon salt
1 teaspoon oregano leaves
1/2 cup vinegar
2 pounds 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 thoroughly mixed together. Cover and refrigerate for 24 hr's. 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 to BBQ List by "Harry Jiles" on Feb 9, 1998 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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