2 lbs. ground pork (about 25% fat)
3 T. chili powder (ancho, if available)
2 T. hungarian paprika
1 T. smoked paprika
1 T. dried mexican oregano
3/4 t. freshly ground pepper
1/4 t. ground cinnamon
1/4 t. ground cloves
3/4 t. ground cumin
3/4 t. ground coriander
1 t. salt
5 cloves fresh garlic, minced
1/2 C. vinegar
Place all ingredients into a bowl and using your hands thoroughly combine. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap and refrigerate for 3 days, daily squeezing out and discarding any liquid.
After 3 days, use or freeze in 8 oz servings.