Add the spices, garlic, and apple cider vinegar to a large bowl and stir together to form a paste.
Add the ground pork and use your hands to thoroughly combine with the meat with the spices.
Move the meat mixture to a colander, place the colander in the bowl you used to mix the meat, cover the bowl with a lid or plastic wrap, and refrigerate for up to 3 days. The more time you let the chorizo sit in the fridge, the more the flavors will marry together.
For the Dip
When you are ready to make the queso fundido, pull the chorizo out and let it come to room temperature; discard any liquid that drained into the bowl.
Preheat oven to 350 degrees F.
Heat an ovenproof skillet (or have ready an oven safe dish that you will use to serve the queso fundido) over medium heat.
Cook the chorizo for about 8-10 minutes over medium heat until well browned and finely crumbled. Once cooked, remove skillet from heat. Drain excess fat if pork was fatty.
Reserve ¼ cup of chorizo for garnish and divide the remaining chorizo in half.
Add half of the chorizo to your oven safe dish or skillet and spread evenly.
Cover evenly with 2 cups of shredded cheese.
Add the other half of the chorizo and spread evenly.
Add the final 2 cups of shredded cheese and spread evenly.
Bake until the cheese is melted and bubbly, about 10-12 minutes. Don’t overcook the cheese to avoid it getting too chewy and hard.
Remove the dish from the oven and top with the reserved chorizo and whatever other garnishes you desire - cilantro, pico de gallo, tomatoes, green chiles, salsa.
Serve immediately with tortilla chips or warm sturdy tortillas.
For the ancho chile powder - this recipe is written for medium heat chorizo. Use 2 TBS instead of one for hot chorizo and use 1 tsp instead of 1 TBS for mild chorizo.For the cheese - You can totally use a pre-shredded mexican blend here, which will usually have some mix of cheddar, Monterrey Jack, and sometimes asadero or queso quesadilla cheeses; or you could shred your own mix of authentic mexican melting cheeses, such as Asadaero, queso quesadilla, chihuahua, or oaxaca cheese; can’t find any of those, plain old mozzarella will also work well