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Author: johnthekline
Title: Red Chile Chorizo
1 pound lean ground pork 2 teaspoons New Mexican red chile powder, or substitute hot paprika 1 tablespoon sweet paprika 1 tablespoon salt 1 teaspoon garlic powder 1 ⁄ 2 teaspoon ground cumin 3 tablespoons red wine vinegar FOR COOKING 1 tablespoon peanut oil 2 tablespoons chopped onion
Combine the pork, chile powder, paprika, salt, garlic powder, cumin, and vinegar in a bowl and mix well with your hands. Store uncooked chorizo in the refrigerator for up to 4 days or the freezer for 3 months. To cook 1 serving of chorizo, in a skillet or sauté pan over medium- high heat, heat the oil. Stir in the onion. Add 1 ⁄4 cup of the pork mixture and brown for 5 minutes, or to desired doneness. Mix with two scrambled eggs for a quick breakfast dish.
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