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  • 1 pound ground pork butt
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly-ground black pepper
  • 2 tablespoons ancho chile powder
  • 4 cloves garlic, minced
  • 1/2 bunch fresh oregano, chopped
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 2 tablespoons vinegar


  1. In a medium size bowl, mix all ingredients thoroughly.
  2. Refrigerate in an airtight container overnight. This allows the flavors to meld.
  3. The chorizo may also be frozen.


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