In a mediumsize bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen. Yield: 1 pound chorizo Recipe by: TOO HOT TAMALES SHOW #TH6295 Posted to MC-Recipe Digest V1 #614 by Walt Gray
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 904 (69%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 35.7g||179 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 322.6mg||99 %|
|Sodium 2611.3mg||90 %|
|Potassium 2236mg||59 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 13.6g|
|Protein 81.6g||117 %|
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Calories per serving: 1316
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