Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
In a hot skillet, cook the chorizo, making sure to break up all the lumps.
Serving suggestions: as a stuffing for chicken or with eggs .
Recipe courtesy of Aaron Sanchez