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Chorizo a la Mexicana
1 lb Lean pork
2 tb Chili powder
1 ts Oregano, handrubbed
1 ts Salt
1 ea Garlic clove, pressed
2 tb Vinegar
Grind coarsely or chop pork. Add all other ingredients and mix
thoroughly. Let stand for several hours. Fry without adding fat for
about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator. It
will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo
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