Homemade Fresh Chorizo
['6 dried New Mexico chiles', '8 garlic cloves, chopped', '3 tablespoons smoked paprika', '1 tablespoon kosher salt plus more for seasoning', '1 teaspoon freshly ground black pepper', '2 pounds ground pork', 'Ingredient info: Dried New Mexico chiles are sold at specialty foods stores', 'Latin markets', 'and some supermarkets. Smoked paprika is available at most supermarkets.']
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
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