Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare.
Cut the pork into small pieces and grind them in a food processor with short pulses so as not to puree them. Transfer to a bowl.
Combine the garlic, oregano, pepper, cumin, salt, chili powder (if you like spiciness, use the larger amount of chili), chili seeds, paprika, vinegar, and port for a traditional touch.
Add the spice mixture to ground pork, working it in with your hands until it is well colored. As Maria Torres Yzabal says in the traditional Sonoran recipe, "Add enough paprika that your hands are stained red." Otherwise, the chorizo will cook up grayish. Do a quick taste test by frying a little patty of chorizo to see if the seasonings are to your taste. Remember that the flavors will intensify as the chorizo stands. Let the chorizo mellow in a covered glass bowl in the refrigerator for at least 24 hours. It freezes well, in small packages.
Chili peppers, silicon dioxide (an anti-caking agent).
Chilies can be irritating to eyes and skin- use caution when handling.