* 1.5 tablespoons Sherry vinegar
* 1 large Dried Poblano Chili, stalk removed
* 4 fresh Habanero Chillies, stlaks removed or 3 teaspoons hot Chili powder
* 675 g (1.5 lb) lean Pork (Pork fillet is good here) , chopped coarsely
* 1 tablespoon fresh Coriander leaves, chopped
* 6 Garlic cloves, peeled and crushed
* 1 tablespoon Paprika powder or Smoked paprika powder if you can find it
* 1 teaspoon freshly Ground cinnamon
* ¼ teaspoon Ground cloves

===Method===
* Add the Spices, Chillies and the Vinegar to a small Blender attachment and grind to a paste. A Mortar and pestle will do the job, just takes a bit more work!
* Add the Pork and the Spice paste to a Food processor and pulse blend until you have a coarse mix. Don't overdo this or you will end up with Pate which is not what you need
* Roll into Sausage shapes or flat patties
* Preheat the oven to 190° C (375° F - gas 5)
* Cook for 20 minutes on a lightly oiled oven tray
* Verify the Meat is cooked properly as it is Pork remember

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