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Ingredients
| 0.50 |
teaspoon |
Pepper, red, ground |
| 0.50 |
cup |
Vinegar, wine, red |
| 3.00 |
oz |
Chiles, New Mexico, dried |
| 1.50 |
teaspoon |
Salt |
| 2.50 |
teaspoon |
Oregano leaves; crumbed |
| 0.50 |
teaspoon |
Cumin, ground |
| 4.00 |
each |
Garlic cloves; minced |
| 2.25 |
lb |
Pork, ground |
| 0.50 |
medium |
Onions; quartered |
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Preparation
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"Deliciously spicy as a filling, chorizo can also e shaped into
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sausage patties or links."
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Soak chiles in vinegar until soft (3 hours). Remove stems and
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seeds.
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Place chiles, vinegar, and onion in a blender; whirl until smooth.
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In a large bowl, combine chile puree, pork, garlic, salt, oregano,
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cumin, and ground red pepper; mix well. Cover and refrigerate for at
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least 2 hours or until next day. Crumble desired amount of pork
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mixture into a frying pan over medium-high heat. Cook, stirring,
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until browned (about 7 minutes). Drain off any fat. Or shape mixture
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into patties or links and cook until no longer pink inside (about 10
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minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255
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calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
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cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic &
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Contemporary Recipes. MM by Lyn
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Health Nutrition Facts
per serving
| Calorie | 461.43 |
| Protein | 18.45g |
| Fat | 40.44g |
| Water | 67.99g |
| Sodium | 541.62mg |
| Cholesterol | 83.99mg |
| Carbohydrates | 7.33g |
| Fiber | 2.16g |
| Vitamin A | 710.36IU |
| Vitamin C | 7.59mg |
| Calcium | 190.06mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 68 minutes of Bicycling at 12 mph |
| |  | 63 minutes Walking at 4 mph |
| |  | 22 minutes Runing at 10 mph |
| |  | 55 minutes Swimming at 50 yards/minute |
| |  | 66 minutes Playing Tennis (Single) |
| |  | 55 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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