Anonymous Tue May 23 19:38:28 2006

2 pounds pork butt

1/2 pound pork fat

6 feet pork casings, if you are stuffing

1 tablespoon cider vinegar

1/2 cup red wine

6 cloves garlic -- pressed

2 tablespoon good chile powder

2 teaspoons cayenne

1-1/2 teaspoons Mexican oregano

1-1/2 teaspoons salt

1 teaspoon ground cumin

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch

lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and

freeze separated by wax paper. Garry Howard's recipe chile powder in this recipe archive. I

use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder.