First time I’ve made this recipe: http://honestcooking.com/authentic-homemade-mexican-chorizo/
We couldn’t find ancho chile powder at our local Mexican market, so we substituted paprika+red chile powder+cayenne as suggested.
I made a 2.5 kg batch (5x the recipe) because that was how much pork shoulder I had. A bit too much cumin and *way* too much cloves and cinnamon for my taste. Next time I’ll make a 500 g (1 lb) batch, using half the cloves and cinnamon and dial back the cumin just a bit. Also, hopefully we’ll have some home-grown ancho chile powder to try!