Preheat oven to 375°F to crisp cornbread cubes.
Spread cornbread cubes in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Transfer to large bowl. Set aside.
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into small pieces while stirring, about 10 minutes. Remove from the pan. Once cooled the sausage can be cut into smaller pieces if desired. Add to cornbread.
In same pan add oil and sauté onion, red pepper and Anaheim chile until tender, 10-15 minutes. Add to cornbread along with the cilantro and oregano.
In a 2-cup measuring cup combine chicken stock and eggs. Pour into cornbread mixture and stir until evenly combined. Stuffing can be prepared to this point one day in advance.