Directions

Prepare the Chile Paste

1. Add all ingredients (chiles through cinnamon stick) to a medium saucepan. Add enough water to cover the ingredients and bring to a boil. Reduce to a simmer and cook until the vegetables and chiles are softened, about 30 minutes. Let cool slightly.

2. Remove the cinnamon stick and transfer the rest of the solid ingredients to a blender. Add about ½ cup of the cooking liquid and blend until smooth, adding more liquid as needed to create a thick paste.

Marinate the Chorizo

1. In a large bowl, combine the ground pork with the chile paste and mix until evenly incorporated. Cover and refrigerate for at least 2 hours or up to 2 days.

Cook the Chorizo

1. Heat the neutral oil in a large skillet over medium heat. Add the pork mixture and cook, breaking it apart with a wooden spoon or spatula, until cooked through, deeply red, and crumbly, about 10 to 15 minutes. Taste and season with more salt if needed.

2. Serve immediately or refrigerate in an airtight container for up to 5 days.