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.