Pork Chorizo

1.5 lbs ground pork 

Marinade
1 cup New Mexico red chile sauce or 8 New Mexico dried red chiles, rehydrated in hot water and blended until smooth.
(Add chili de Arbol for added heat)
4 garlic cloves peeled 
1/4 medium onion
1/2 tsp ground black pepper
1/4 tsp ground clove 
1/2 tsp oregano
1/2 tsp marjoram
1/4 tsp ground cumin
1/2 tsp thyme 
1 tsp New Mexico chile powder
2 tsp smoked paprika 
2 tsp New Mexico red chile powder 
1 1/2 tsp salt
1/2 cup apple cider vinegar

Add all marinade ingredients to the blender, add 1 Tbs of water as needed. Blend until you have a smooth paste and mix with ground pork.

Chorizo needs to rest in refrigerator over night in a colander. Transfer mixed chorizo to a colander and place a bowl under to drain excess water over night. Use a stainless steel bowl, plastic bowl may stain.

Wrap the chorizo in pork casings, plastic wrap or zip lock bags. Chorizo can be stored in the refrigerator in plastic wrap or freezer in zip lock bags.