Ingredients

• 1 lb coarsely ground lean pork
• 6 oz coarsely ground pork fat (ask your butcher)
• 5 cloves garlic ,minced
• 2 tablespoons ancho chile powder
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons salt
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons cider vinegar

Directions

1. Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. 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, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.

2. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn’t really pose a safety concern, but the taste will suffer.

3. Makes 1 1/2 pounds, divided into six 4 oz. servings.

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