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1
Place the ground pork in a large bowl.
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2
Set a cast-iron skillet over medium heat for 5 minutes.
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3
Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds.
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4
Remove from the heat, transfer to a spice grinder and grind to a fine powder.
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5
Add to the bowl with the ground pork.
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6
Return the skillet to a high flame and heat for 5 minutes.
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7
Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking.
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8
Set aside to cool at room temperature.
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9
Once garlic cloves are cool enough to handle, peel them and discard the skin.
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10
Wearing gloves if possible, remove the stems and seeds from the Serrano chiles.
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11
Remove the stems and seeds from the poblano chile, and peel away the charred skin.
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12
In a blender, puree the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth.
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13
Transfer to the bowl with the ground pork and spices.
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14
Mix the chorizo with your (preferably gloved) hands until thoroughly combined.
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15
Transfer to a container and refrigerate until ready to use, or for up to 3 days.
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16
The chorizo can also be frozen in an airtight bag for up to 1 month.
