Remove seeds and stems from the ancho chiles. Toast in a dry skillet over medium high heat for about 1 minute, flipping over halfway through. Then, add just enough water to cover the chiles, and bring to a boil.
Cover, remove from heat, and let stand for 20 minutes.
Discard the water and puree the chiles with the vinegar, onion, garlic, cumin, paprika, chili powder, salt, cinnamon, and pepper in a blender until smooth.
Add the pureed mixture and the pork to a medium bowl, combine thoroughly.
Wrap in plastic wrap and store in freezer, or form into patties.