Handling chili powders may cause burning and turn your hands orange. I recommend to use plastic gloves when mixing the chorizo.
In a spice or coffee grinder, grind the cumin seed, coriander seed, fennel seed, and cloves until you have a fine powder.
In a bowl combine all spices and mix well with whisk or fork to combine and break up any clumps.
In a large mixing bowl break up the the ground pork into medium chunks. Pour in the vinegar and sprinkle evenly half the spices, turn meat over and spread the rest of the spice evenly on the pork.
Start hand working it into the ground meat. Keep working the meat until it turns a consistant red-orange and the spices have been combined into the meat.
It is best to let the chorizo rest at least overnight before cooking or freezing it. Allowing the many flavors to come together first really makes a difference.
Notes
You can also freeze the chorizo until you are ready to use it. Form them into 2 oz. logs and wrap them in plastic kitchen wrap and placing them in a large Ziploc. Freeze up to six months