1 lb lean pork
2 tablespoon chili powder
1 teaspoon oregano, handrubbed
1 teaspoon salt
1 each garlic clove, pressed
2 tablespoon 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
From Elena's Secrets of Mexican Cooking by Elena Zelayeta Prentice-H ll (c) 1958
