Combine all of the spices in a coffee grinder or spice mill and mix into a powder.
Combine the charred garlic and serrano chile whole along with the apple cider vinegar, parsley, and cilantro in a blender. Puree until smooth.
Add the spice blend to the blender along with the herb and chile puree. Then puree to make a paste. NOTE: Depending on the season, you may need to incrementally add water to smooth out the puree.
Combine the puree with the ground pork. Let the mixture marinate for 24 hours.
For the Green Chorizo Gravy
Melt the butter in a large pot and sauté the green chorizo.
Once the chorizo is cooked, add the rice flour.
Sauté the mixture over medium heat until the flour is absorbed and has a toasted aroma.
Slowly add the milk one cup at a time. Add a cup and mix together until it is thickened. Repeat until the milk is all incorporated.
Once the mixture is thickened, taste for seasoning.
Serve over biscuits, fried chicken or chicken fried steak.
Notes
This recipe yields 4.5 cups of green chorizo gravy.