Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pork butt
     1/2  pound         pork fat
   6                    feet pork casings -- if you
                        are
                        stuffing
   1      tablespoon    cider vinegar
     1/2  cup           red wine
   6      cloves        garlic -- pressed
   2      tablespoons   good chile powder
   2      teaspoons     cayenne
   1 1/2  teaspoons     mexican oregano
   1 1/2  teaspoons     salt
   1      teaspoon      ground cumin

Preparation:

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper. Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder.