In a large bowl, combine the ground pork, garlic, paprika, cayenne, black pepper, salt, chili powder, oregano, and thyme. Gently mix until well combined.
Add the water and vinegar and continue to mix until white strands start to appear in the mixture.
The fresh chorizo can be cooked however you desire.Option 1: Turn into sausages by stuffing 32/35mm soaked hog casings.Option 2: Fry in a skillet and serve as a sausage crumble.Option 3: Use in other recipes requiring fresh chorizo sausage.