Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Chiles, New Mexico, dried
1/2 md Onions; quartered
4 Garlic cloves; minced
2 1/2 ts Oregano leaves; crumbed
1/2 c Vinegar, wine, red
2 1/4 lb Pork, ground
1 1/2 ts Salt
1/2 ts Cumin, ground
1/2 ts Pepper, red, ground

"Deliciously spicy as a filling, chorizo can also e shaped into
sausage patties or links."
Soak chiles in vinegar until soft (3 hours). Remove stems and
seeds.
Place chiles, vinegar, and onion in a blender; whirl until smooth.
In a large bowl, combine chile puree, pork, garlic, salt, oregano,
cumin, and ground red pepper; mix well. Cover and refrigerate for at
least 2 hours or until next day. Crumble desired amount of pork
mixture into a frying pan over medium-high heat. Cook, stirring,
until browned (about 7 minutes). Drain off any fat. Or shape mixture
into patties or links and cook until no longer pink inside (about 10
minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255
calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic
Contemporary Recipes. MM by Lyn

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