1 lb Pork butt -- ground

1 ts Coarse salt

1 ts Black pepper -- freshly

Ground 2 tb Ancho chile powder

4 Cloves garlic -- minced

1/2 bn Fresh oregano -- chopped

1 ts Ground coriander

1 tb Ground cumin

2 tb Vinegar

In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. 10/9/show Copyright, 1996, TV FOOD NETWORK, G.P., All

Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6295 From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:23 -0600 -----