Chorizo II recipe

1 pound dry red chile peppers
6 pounds lean pork, ground fine
1 cup white or cider vinegar
6 cloves garlic
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
1 pinch sugar
Salt, to taste

Soak chile peppers and pork in vinegar overnight.

The next day, remove the chiles and grind them to a paste with all the seasonings. Drain the meat thoroughly and place in a bowl. With a wooden spoon, blend the chile paste with the pork until very well mixed. Use in bulk form or make into patties.