Categories: Pork/ham, Mexican, Sausages 
      Yield: 20 servings 
  
      1 lb Lean pork                           1 ts Salt 
      2 tb Chili powder                        1    Garlic clove, pressed 
      1 ts Oregano, handrubbed                 2 tb Vinegar 
  
  Grind coarsely or chop pork.  Add all other ingredients and mix thoroughly. 
  Let stand for several hours.  Fry without adding fat for about 30 minutes. 
  If you aren't going to use immediately, pack the uncooked chorizo in a 
  crock or glass jar and keep in refrigerator. It will keep for several 
  weeks.  3 oz. or 1/3 cup = 1 chorizo 
   
                                          From Elena's Secrets of Mexican 
                                               Cooking by Elena Zelayeta 
                                               Prentice-Hall (c) 1958