Ingredients:

• 2 pounds ground pork
• 1/2 pound pork belly fat, chopped into small mince
• 10 New Mexico or California dried red chili peppers, remove stem and seeds
• 7 garlic cloves, minced
• 2 tbs paprika
• 1/2 tsp cumin
• 1/8 tsp clove powder
• 1/2 tsp coriander
• 1 tbs dry Mexican oregano
• 2 tbs kosher salt
• 1 tsp dry thyme
• 1 cup white vinegar
• natural pork casings

Method:

1. In stand blender add chopped up dry chili plus boiling water, cover and let sit 20 minutes, then drain water and add vinegar, all spices, salt and garlic. Puree.
2. Place chilled pork in large bowl, add minced belly fat, then pour over the chili herb garlic mixtures, mix well. Cover and refrigerate.
   
3.  Either freeze for later use or refrigerate, will last 1 week in fridge.

Chef's Note:  Casings are great but Mexican chorizo is mostly used ground, so just placing it in a bowl is totally fine.

Serving Suggestions:  This is terrific pan fried with potatoes and eggs.