Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
Preheat the oven to 350 degrees F.
Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.