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Toast the Spices: In a hot pan over low heat, add the garlic cloves, peppercorns, cinnamon stick, cloves, allspice berries, and cumin seeds. Toast for about 1 minute, or until fragrant. Move the toasted spices to a bowl and set aside.
Toast the Chiles: In the same pan, add a drizzle of oil and toast the chiles anchos until they begin to puff up. Add the chiles guajillos and chiles de árbol. Toast until the color darkens. Return all the chiles to the pan with the toasted spice mix.
Prepare the Marinade: Add ½ cup apple cider vinegar and ½ cup water to the pan. Cover and turn off the heat. Let the mixture sit until it cools completely, about 10-15 minutes, allowing the chiles to rehydrate and the cinnamon stick to steep.
Blend the Marinade: Remove the cinnamon stick. In a blender, combine the chiles, spice mix, and all the liquid. Pulse until smooth. Add 1.5 tablespoons salt and ¼ cup water, blending again until you achieve a smooth consistency.
Combine with Ground Pork: In a large bowl, mix the 2 pounds of ground pork with the marinade until well combined. Ensure there are no chunks that aren't well coated.
Store the Chorizo: Transfer the mixture to a container with a lid. Pack it down to eliminate air bubbles. Line the top with cling wrap to prevent drying out, then cover and refrigerate overnight.