Grind together the chili powder, arbol chiles, coriander, cumin, chipotle chile
powder, cloves and black pepper until they are a powder. Toast the spices
in a hot dry pan for 30 seconds, stirring constantly. Mix the toasted spice mixture with the brown sugar, cilantro
, oregano, salt, vinegar and garlic. Toss with the pork until well coated. Refrigerate for 5 hours. Using a food processor grinder
, grind the pork
mixture. Take one-third of the ground meat and re-grind it to emulsify the fat. Mix with the remaining ground meat. This will keep for about 4 days in the refrigerator and freezes very well. It makes a great breakfast with eggs
and hash browns
. Yield: about 2 pounds.