Chiltepin Chorizo

Ingredients

• 15 to 20 Chiltepins, crushed

• 1 cup red New Mexican chile powder

• 1 tablespoon chile seeds (from Chiltepins or other chiles)

• 1 pound ground lean pork

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon Mexican oregano

• 3 Tablespoons white vinegar

• 4 cloves garlic, minced

• 1 teaspoon ground cloves

Instructions

Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.