Toast chilis in a dry skillet over medium-low heat until fragrant, about 4 minutes. Place in a small bowl and cover with boiling water and let soak for 15 minutes or until tender.

Drain chilis and place in a blender with the garlic, onion, Marukan Seasoned Gourmet Rice Vinegar, paprika, cumin, coriander, salt, and pepper. Blend until smooth, scraping down the sides of the blender as needed.

Put pork in a large mixing bowl with the spice mixture and mix thoroughly with hands until the pork is evenly coated.

Heat oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until cooked through, 5 – 8 minutes. Remove to a paper towel-lined plate and cover with additional paper towels to soak up any extra oil.

Place canned tomatoes and chilies in a saucepan or cast-iron skillet with both cheeses and heat over medium heat until the cheeses are fully melted and the queso is hot and smooth. Either transfer the queso to a serving dish or keep in cast iron skillet. Top with the chorizo, green onion, jalapeño, and cilantro. Serve with tortilla chips.