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Chorizo

5 (about 3 oz. total) dried New Mexico chiles (up to 6)
1/2 c Red wine vinegar
1/2 md Sized onion; quartered 2 1/4 lb Ground pork
4 Cloves garlic; minced or pressed
1 1/2 ts Salt 2 1/2 ts Dry oregano leaves
1/2 ts Each ground cumin and ground red pepper; (cayenne)


Soak chiles in vinegar until soft (3 hours). Remove stems and seeds. Place chiles, vinegar, and onion in a blender, whirl until smooth.


In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper, mix well. Cover and refrigerate for at least 2 hours or until next day.





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