Chorizo

• 2 lb. ground pork
• 2 tbsp. ancho chili powder
• 1 tbsp. pasilla (poblano) chili powder
• 2 tbsp. hot paprika hot (don't use sweet)
• 1 tsp. ground black pepper
• 1 tsp. oregano
• 1 tsp. ground cumin
• 6 garlic cloves, finely minced
• 1/2 cup red wine vinegar
• 1/2 cup sherry

1. Mix all in a bowl and store in glass crock.
2. Keep in refrigerator for a minimum of 24 hours.
3. Better if left for 2-3 days.
4. Can be frozen.

ground pork, ancho chili powder, chili powder, hot paprika, ground black pepper, oregano, ground cumin, garlic, red wine vinegar, sherry

Taken from www.foodgeeks.com/recipes/22156 (may not work)