Mole Chorizo

• Serves: 1#

• Adapted from a Homesick Texan recipe

• Contributor: Mike & Kate

Ingredients

• 2 ancho chiles, rehydrated, stemmed, and seeded
• 2 canned chipotle chiles in adobo sauce
• 1T raisins
• 1T sesame seeds
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 1T cocoa powder
• 1t ground cumin
• 1t paprika
• 1t dried oregano
• 1/2t ground cinnamon
• 1/4t ground allspice
• 1/4t ground cayenne
• Pinch of ground cloves
• 2t kosher salt
• 2T apple cider vinegar
• 2T water
• 1 pound ground pork that is at least 20% fat

Instructions

1. Remove the stems of the chiles. Then in a dry skillet over medium-high heat, cook them for 5-10 seconds on each side or until they begin to puff up a bit. Add enough warm water to cover the chiles, turn off the heat, and let the chiles soak until they are soft and plumped (about 30 minutes). Drain them from the soaking water, rinse and then chop them up.
2. Combine all ingredients except port in a blender or food processor. Puree until a smooth paste forms,
3. Add the chile purest to the ground pork and mix well.
4. Let the meat mixture sit refrigerated for at least 4 hours.
5. If you are not using it in another recipe simply cook for 7-10 minutes in a skillet, or until the meat thermometer reads 145.

The sausage will keep in the refrigerator for a week.

CategoryRecipesOther