Chorizo A La Mexicana (Mexican Sausage)

Recipe Ingredients

1 lb	454g / 16oz	Lean pork
2 tablespoons	30ml	Chile powder
1 teaspoon	5ml	Oregano - hand-rubbed
1 teaspoon	5ml	Salt
1		Garlic clove - pressed
2 tablespoons	30ml	Vinegar

Recipe Instructions

Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo

Source:
Trader Vic's Mexican Cookbook

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