Chorizo - cooking recipe

Ingredients

2 lbs pork butt, cut into 2-inch cubes
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon arbol chile, stemmed and crumbled
1/2 teaspoon ground cinnamon
2 tablespoons red chili powder, medium-hot
2 tablespoons paprika
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon fresh ground pepper

Preparation

Put all the ingredients into the bowl of a food processor that is fitted with a steel blade. Pulse the machine until the mixture is well processed. Saute a tablespoon of the chorizo in a small saute pan until browned, then test for flavor. Adjust the seasonings in the uncooked portion. Store unused chorizo in serving-size portions in sealed plastic freezer bags for up to 2 months.