Chilorio Authentic Recipe From Sinaloa

This Chilorio Recipe is the ultimate comfort dish from northern Mexico. Flavorful shredded pork braised in a chile sauce and perfect to serve on tacos, burritos, and quesadillas!

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Chilorio is a traditional Mexican dish that originated in the state of Sinaloa. It is made from pork that first is slow-cooked, shredded, fried, and then braised in a flavorful adobo sauce.

This braised pork dish is used mostly to stuff in burritos and tacos, but can also be served as a main dish with a side of frijoles puercos and traditional tortillas de harina.

According to historical data, Chilorio has pre-Hispanic origins, and it was originally cooked with wild boar meat, porcupine meat, and even armadillo, always including chili. With the conquest, it was transformed into a different dish by using pork and adding other seasonings.

Ingredients

• Pork: Pork shoulder or pork butt works perfectly for this recipe.
• Chiles: You can use guajillo chiles, pasilla and ancho chiles to make the sauce used in this recipe. A combination of two or three of those chiles works fine.
• Vinegar: Use white vinegar or apple cider vinegar.
• Herbs & spices: Cumin seeds, black peppercorns, bay leaves, and garlic cloves adds hearty flavors to this recipe.
• Lard: Or your favorite vegetable oil.
• Salt: To taste.

How To Make Chilorio

This is a visual overview of the easy steps to make this authentic recipe. See the detailed list of ingredients and instructions in the printable recipe card below.

Step 1: Cook the pork

Place the pork meat in a braising pan. Add enough water to cover for about 2 inches (5cm), and then add salt and bay leaves.

Bring to a boil, cover the pan, and set the heat to medium-low.

Allow to simmer until the meat is nicely tender, this will take from 45 minutes to 1 hour.

TOP TIP: Make sure the pork meat is always covered with liquid, if needed, add more water. You’ll need 1 1/2 cups of the remaining cooking water to make the sauce later.

Remove the meat from the pan and allow it to slightly cool down.

Shred the meat it while is still warm using your hands, 2 forks, or an electric mixer (read notes below).

Step 2: Make the chile sauce

• Clean the chilies removing the stem and seeds, then place them in a bowl.
• Pour over hot water to cover them and let them soak for 10 minutes.
• Transfer chilies to a blender and add garlic, bay leaves, oregano, cumin seeds, a bit of salt, and peppercorns.
• Pour in the vinegar and 1 1/2 cup of the cooking water.
• Blend for a couple of minutes or until you will have a smooth sauce.

Step 3: Make the stew

In a medium cooking pan heat the lard over medium-high heat. Add shredded meat and fry for about 5 minutes while stirring constantly.

The meat should develop a slightly crisp texture.

Pour over the chili sauce, mix well, and let it simmer, uncovered, for 10 minutes or until you’ll see there’s almost no liquid left.

Adjust salt to taste, turn off the heat, and serve as suggested below, or store for later.

Expert Tips & Notes

• For the best flavor, use pork cuts with some fat on them. Use high-quality pork shoulder or pork butt. Choose fresh, well-marbled meat for the best results.
• Allow the meat to cook until is nicely tender. This is the key to shredding it with the minimum effort and getting the right texture of this dish.
• To speed up things, shred the meat using an electric mixer, just place the meat in a bowl and use the mixer at low speed until nicely shredded.
• The right texture of the authentic dish is almost dry, so allow the sauce to evaporate the liquid very well. Cook everything uncovered until the sauce thickens and becomes more concentrated.
• Some recipes make use of orange juice, but the authentic recipe from Sinaloa is made with vinegar.

How To Eat

For an authentic Mexican eating experience, you can eat chilorio stuffed in burritos or gorditas.

Or you can also make tacos or tostadas with homemade corn tortillas and add toppings like diced onion, chopped cilantro, and salsa.

Try this delicious stew stuffed in bolillo rolls with some pickled onions and pico de gallo salsa.

Or, serve as a main with refried beans on the side, or this aromatic arroz blanco. Place some warm flour tortillas on the table and dig in!

How To Store And Reheat

This Chilorio de puerco recipe lasts for up to 5 days in the refrigerator stored in an airtight container. Or you can also freeze it for up to 3 months.

Before storing, allow the leftovers to reach room temperature then divide them into resealable bags or containers for easier uses. Don’t forget to add the date of preparation to keep track of the dish’s freshness.

TIP: Leftovers can be also used to make other dishes like tamales rojos or fried quesadillas. So it’s worth making a double batch for those busy days.

For reheating, place the leftovers in a pan and reheat on the stove over medium heat stirring constantly. Or reheat in the microwave in 1-minute intervals.

Conclusions

Whether you’re a fan of spicy food or simply looking to try something new, chilorio promises a delicious and satisfying culinary adventure. Those below are the reasons why you should try this recipe…

Authenticity: Unquestionably Mexican, this recipe stays true to tradition with its use of lard, aromatic spices, and dried chilies, providing an authentic taste of Mexico’s culinary heritage.

Flavor: The key to its wonderful flavor lies in careful cooking and the choice authentic ingredients like Mexican chiles and lard that ensures a mouthwatering experience. It is savory, slightly tangy, and spiced to perfection.

Versatiliy: The shredded meat serves as a delectable canvas for a myriad of flavorful creations. From tacos, to burritos, to tortas (Mexican sandwiches). Once you uncover its secrets, you’ll find yourself keeping a stash in your fridge almost every week.

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