Homemade loose chorizo sausage #2

I use this recipe for making tingua poblano .

The recipe is based on Rick Bayless' recipe in Authentic Mexican, pp. 54-55. It is a slight modification of the my previous recipe .

1 dried California chile, stemmed and seeded 2 dried pasilla chile, stemmed and seeded 2 dried habanero, stemmed and seeded 1/2 tsp. coriander seeds 1/2 tsp. black peppercorns 1/2 tsp. dried oregano 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/8 tsp. ground nutmeg 1/8 tsp. ground ginger 1 tbsp. paprika 1 tsp. salt 2 cloves garlic, minced 0.8 oz. cider vinegar 16 oz. ground pork (I used 90/10)

The recipe should have been made one ancho and one pasilla but I discovered that I was out of ancho chiles so I substituted what I had on hand. And I made it spicier.

Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder.

Grind the whole spices in the spice grinder.

Combine the ground peppers, ground whole spices and pre-ground spices in a bowl. Add the meat and combine. Add vinegar and continue to combine.

Refrigerate overnight before cooking.