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4 lb. Pork Butt
1 lb. Pork
6 whole Pork
1 tbs. Cider Vinegar
1/2 cup Red Wine
6 clove Garlic -- pressed
2 tbs. Chili Powder
2 tsp. Cayenne Pepper
1 1/2 tsp. Mexican Oregano
1 1/2 tsp. Salt
1 tsp. Cumin Seed
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.
Chile powder recipe:
8 New Mexican,
2 anchos,
4 de arbols,
4 chipotles
1 lb. Pork
6 whole Pork
1 tbs. Cider Vinegar
1/2 cup Red Wine
6 clove Garlic -- pressed
2 tbs. Chili Powder
2 tsp. Cayenne Pepper
1 1/2 tsp. Mexican Oregano
1 1/2 tsp. Salt
1 tsp. Cumin Seed
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.
Chile powder recipe:
8 New Mexican,
2 anchos,
4 de arbols,
4 chipotles
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