Chorizo

• 2 ancho or dried New Mexico red chiles, stems and seeds removed
• 1 cup water
• 8 cloves garlic, coarsely chopped
• 6 ounces salt pork, finely chopped
• 2 1/2 pounds ground pork
• 3 tablespoons pure chile powder, preferably ancho
• 1 teaspoon coarsely ground black pepper
• 2 1/2 teaspoons kosher salt

1. In a small saucepan, combine the dried chiles and water and bring to a boil over high heat.
2. Decrease the heat to medium and simmer until the chiles are quite soft, about 5 minutes.
3. Remove from the heat and let cool for 10 minutes.
4. In a food processor, combine the chiles, 1/4 cup of their cooking water (reserve the remaining water), and the garlic and process to a fine paste.
5. Add the salt pork and process until amalgamated.
6. Place the ground pork in a large bowl.
7. Add the chile mixture, chile powder, pepper, 2 teaspoons of the salt, and the remaining chile cooking water, and knead with your hands until thoroughly blended.
8. Cook and taste a small sample, then add the remaining 1/2 teaspoon salt, if needed.
9. Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
10. Cover and refrigerate overnight to firm and blend the flavors.
11. Saute or grill, or cook as directed in individual recipes.
12. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 6 weeks.)

red chiles, water, garlic, salt pork, ground pork, chile powder, ground black pepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/chorizo-389487 (may not work)