A few weeks ago at (I think) the Thursday night cross posting of the Recipe Exchange one of the commenters (h/t Schlemizel) put up a recipe for chorizo sausage. It’s been in the back of my head to use his/her recipe the next batch I made. I got around to it yesterday:
7 dried arbol chili peppers – stemed & seeded
4 dried New Mexico chili peppers -stemed & seeded
2 med onions, peeled and chopped fine
5 cloves garlic, coarsely chopped
1 1/2 cups cider vinegar
2 Tbl ground cumin
2 Tbl Mexican oregano
2 tsp smoked hot paprika
2 Tbl kosher salt
3/4 tsp ground cinnamon
1/4 tsp ground clove
1 Tbl freshly ground black pepper
3 Lb ground pork
Wipe down the dried peppers then open & deseed them. Toast the chili peppers in a hot pan about 1 minute on each side. Transfer them to a large stainless steel or glass bowl, layer the chopped onion and garlic on top. Heat the vinegar until very warm to the touch. Pour over the chili peppers, onions, and garlic and lay a plate on top to weigh them down. Cover the bowl tightly with plastic wrap and let set at room temperature for an hour.
Transfer all of the peppers, onions, garlic and vinegar to a blender and process until you have a smooth, thick paste. Blend in the spices, If necessary, add another splash of vinegar to help things move along. Let cool completely.
When the chili paste is completely cool, add it to the ground pork and mix thoroughly, using your hands, until everything is a uniform color.
I took my usual liberties with the letter of the recipe – I’m not sure of the names of the dried chilies I have on hand. I do have three or four varieties, and am fairly sure the New Mexico chilies are represented. I used some poblanos (called anchos when dried) as well.