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Cullen's Chorizo

1 lb. boneless pork
1 large garlic clove
1 tsp salt
2 tbs mild chili powder
2-3 tsp hot chili powder
1/2 tsp dried leaf oregano
2 tbs vinegar
1 tbs water
In a small bowl, mash garlic with salt to make a paste. Add chili powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder/food processor. Add garlic mixture and mix well. ( I used to run it through the grinder again.) Cover tightly and refrigerate 24 hours to blend flavors. May be stored in refrigerator for 3 or 4 days before cooking. Freeze for longer storage