To prepare the marinade for the chorizo, add all the spices to the ground pork. Blend all the green vegetables with 2 cloves of garlic, the vinegar, water, and salt in a blender. Once blended into a paste, mix it into the pork with the remaining ingredients. Stir well and refrigerate for 12 hours.

After marinating for 12 hours, cook the chorizo in a skillet. Add the oil, 1 clove of finely chopped garlic, and the 1/4 chopped onion. Sauté for 2 minutes, then add the chorizo and diced potatoes.

Cover and cook over medium heat for 6 minutes. After 6 minutes, stir and continue cooking over low heat for another 20 minutes, stirring occasionally. Then uncover and cook for an additional 6 minutes until everything is well cooked. Add more salt to taste at this point.

Cook the eggs ranchero-style, serve, and enjoy with flour or corn tortillas.