First, grind the pork. Choose your preferred cut; I like a mix that's about 90% meat and 10% fat. Where I buy it, they grind it for me, but if you’re making a large batch, grinding by hand can be a lot of work.

Once the meat is ground, chill it until it's almost frozen to keep it fresh.

In a large pot, soak the seeded and stemmed chiles in hot water until softened.

Blend all the ingredients together with a little of the chile soaking water. You’ll get a very flavorful chile paste with a vinegary aroma—that’s how it should be. Taste for salt; it should be a bit salty so it balances out when mixed with the meat.

Mix the chile paste into the meat and knead until everything is well combined. To check the seasoning, cook a small amount of the chorizo mixture and taste for salt and spices.

If it needs more seasoning, blend additional spices and mix them in, kneading until fully incorporated.

Once ready, portion the chorizo into bags and refrigerate to let the flavors develop. The next day, cook a little to taste, and if you’re happy with it, freeze the rest.

Freezing isn’t required, but it helps the chorizo last much longer. The vinegar and salt also help preserve it and prevent spoilage.

It keeps for months in the freezer, and the flavor gets even better over time as it develops.

Hope you enjoy the recipe and share it with others—cooking is all about sharing and building friendships.

Enjoy!