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3 oz Chiles, New Mexico, dried
1/2 md Onions; quartered
4 Garlic cloves; minced
2 1/2 ts Oregano leaves; crumbed
1/2 c Vinegar, wine, red
2 1/4 lb Pork, ground
1 1/2 ts Salt
1/2 ts Cumin, ground
1/2 ts Pepper, red, ground

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. Crumble desired amount of pork mixture into a frying pan over medium-high heat. Cook, stirring, until browned (about 7 minutes). Drain off any fat. Or shape mixture into patties or links and cook until no longer pink inside (about 10 minutes). Makes 8 to 10 servings (2 1/4 pounds).

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