Homemade Fresh Chorizo

• 6 dried New Mexico chiles
• 8 garlic cloves, chopped
• 3 tablespoons smoked paprika
• 1 tablespoon kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 2 pounds ground pork

1. Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
2. Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
3. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
4. Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
5. Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD:

mexico chiles, garlic, paprika, kosher salt, freshly ground black pepper, ground pork

Taken from www.epicurious.com/recipes/food/views/homemade-fresh-chorizo-395919 (may not work)