Put the ground pork in a large bowl. Set aside. Ignore the pork. Let the pork be.
Combine the onion, vinegar, cumin, coriander, bay leaves, cloves, all spice berries, cinnamon, oregano, parsley, salt, chili, pepper, paprikas, and garlic together in a food processor or high powered blender.
Blend the ingredients until smooth, adding red wine as necessary to ensure it all gets blended well together. I just add the wine through the hole at the top of the blender until there’s enough liquid in the mixture to really make it ‘blend’…
Combine the sauce and pork.
Oh, by the way, that’s it! You’ve now made chorizo. All that’s left is to fry it up. I do this on high heat because I love it when the chorizo gets little crispy, browned bits.
Chorizo, like an sausage, can be enjoyed a zillion different ways. Breakfast, lunch, or dinner. Eggs, soups, salads, casseroles. You name it. Throw in a few small potatoes to cook alongside the chorizo, toss in some greens and radishes right before serving. And that’s it. Culinary salvation in a skillet.