Mexican Chorizo

Ingredients

• 2 pounds boneless pork butt , shoulder
• 1.5 tablespoons crushed Aleppo peppers
• 1.5 tablespoons chili powder
• 4 cloves garlic , minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground cumin
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground coriander
• 0.5 cups distilled white vinegar
• 2 tablespoons water
• 1 teaspoon vegetable oil

Instructions

1. 1

   Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.

2. 2

   Meanwhile, mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.

3. 3

   Fill a large bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch ground meat. Assemble the chilled meat grinder.

4. 4

   Grind pork mixture with a coarse cutting plate into the smaller metal bowl. Return ground meat to the refrigerator for 30 minutes.

5. 5

   Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into 8 patties; cover and refrigerate until flavors develop, 8 hours to overnight.

6. 6

   Heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches in hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 160 degrees F (70 degrees C).