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Gather the ingredients.
In a large bowl, use your hands to mix 2 pounds finely ground pork , 4 tablespoons chili powder , 3 tablespoons paprika , 2 teaspoons dried oregano , 1 pinch ground cinnamon , 1 pinch ground cloves , 1 tablespoon ground cumin , 1 teaspoon salt , 2 cloves garlic (crushed) , and ½ cup white vinegar , until well combined.
To cook, fry the chorizo in a large skillet over medium heat. Break up the sausage with a spatula or fork as you go so that the finished product is loose and not chunky. Drain off any excess fat. Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.