1Wipe chili pods clean with a damp paper towel. Place in large bowl. Add enough hot water to cover. Cover bowl. Let stand 15 minutes. Transfer chili pods to blender container, discarding soaking liquid. Add vinegar and garlic to blender container. Cover. Puree until smooth. Set aside.
2Place pork in large bowl. Add herbs, spices, salt and chili sauce from blender; mix until well blended. Transfer mixture to large sheet of plastic wrap. Wrap tightly to enclose. Refrigerate at least 4 hours or overnight. Use in any recipe that calls for fresh Mexican chorizo sausage.