Directions

1. 1. Tear the chiles into large pieces and discard the seeds and stems. Toast in a small dry skillet over medium heat, stirring, for 1 or 2 minutes, or until the chiles start to darken and become aromatic. Take care not to burn them. Transfer to a small bowl, pour over boiling water to cover, and soak for at least 20 minutes, or until the chiles have softened.
2. 2. Add the chiles to a blender with a few tablespoons of the soaking liquid and puree.
3. 3. Add the cumin and coriander seeds to the skillet and toast over medium heat, shaking the pan, until the seeds become aromatic and just begin to smoke, 2 to 3 minutes. Transfer to a mortar with a pestle or a spice grinder and grind to a powder. Set aside.
4. 4. Using a meat grinder fitted with a ¼-inch plate, coarsely grind the pork and fatback into a large bowl or coarsely chop in batches in a food processor as directed in step 1 of Maple and Sage Pork Sausage Patties. Add the reserved chile puree, toasted spices, 4 tablespoons salt, 1½ teaspoons pepper, and the remaining ingredients, and using clean hands, knead and squeeze the mixture to blend thoroughly. Cook a small patty in a small skillet and taste for salt, pepper, cayenne, and vinegar; adjust as necessary. Refrigerate what you need immediately and freeze the rest in ½- to 1 pound amounts in zipper-lock freezer bags. The chorizo can be refrigerated for up to 2 days or frozen up to 3 months.