Mexican Chorizo

This recipe goes with Sopa Caldosa

Yield: 1 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Ingredients

  • 1/2 pound boned pork loin
  • 2 tablespoons cider vinegar
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 garlic clove, crushed

Preparation

  1. Trim fat from pork. Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.
  2. Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.
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