Mexican Style Chorizo
| Yield: | 8 Servings |
| Categories: | Meat |
| 2 | lb | Boneless pork butt or shoulder |
| 1 | Clove garlic | |
| 2 | tb | Chile powder |
| 1 | tb | Paprika |
| 2 | ts | Mexican oregano; well crumbled |
| 1 | ts | Coarse salt (I use Margarita salt) |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Ground Cayenne chile |
| 1/4 | c | Red wine vinegar |
| Enough pork fat if necessary to make a 2-to-1 meat to fat ratio |
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