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| Servings |
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Ingredients
- 1 pound ground pastured pork
- 4 dried ancho chilies
- 1/4 cup apple cider vinegar
- 1/2 onion, roughly chopped
- 3 cloves garlic, peeled
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
Ingredients
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Instructions
- Remove seeds and stems from the ancho chiles. Toast in a dry skillet over medium high heat for about 1 minute, flipping over halfway through. Then, add just enough water to cover the chiles, and bring to a boil.
- Cover, remove from heat, and let stand for 20 minutes.
- Discard the water and puree the chiles with the vinegar, onion, garlic, cumin, paprika, chili powder, salt, cinnamon, and pepper in a blender until smooth.
- Add the pureed mixture and the pork to a medium bowl, combine thoroughly.
- Wrap in plastic wrap and store in freezer, or form into patties.