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Title: Homemade Chorizo #2
Categories: Mexican, Sausages
Yield: 1 Batch

5 lb Pork shoulder (2.25 kg)
5 Guajillo peppers
4 Ancho peppers
1 c White vinegar (250 ml)
1 tb Achiote paste (annato) (15
-m)
6 cl Garlic
1 Bay leaf
2 ts Ground black pepper (10 ml)
1 tb Cumin (15 ml)
1 tb Mexican oregano (15 ml)
1/2 ts Coriander seeds (2 ml)
1 ts Dried thyme
5 Whole cloves
4 Allspice berries
3 tb Paprika (45 ml)
2 tb Salt (30 ml)
Sausage casings

Remove stems and seeds from peppers, soak in hot water for
30 minutes.

Discard the soaking water and place the peppers, vinegar, achiote, and
garlic in a blender and puree until smooth.

Grind and combine the remaining herbs and spices.

Cut up the pork into chunks that will fit through your grinder.

Chill the chunks to almost frozen, and then grind through a coarse
plate (8 mm).l To the ground pork add the spice mix and the blended
chiles; combine well.

return this mixture to the freezer for 30 minutes.

Re-grind using a fine plate about 4.5 mm. Place this mixture in your
fridge for 12 to 24 hours in a covered container so the flavours can
combine.

Portion this mixture into freezer containers, it will freeze well for
months.

You can also stuff into casings if you desire.

Recipe by Glen Powell

Recipe FROM: <https://www.youtube.com/watch?v=ppNiF4jEqtY>

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