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Authentic Chilorio Recipe
author
Maricruz Avalos Flores
6
Chilorio is a scrumptious northern Mexican dish made with shredded pork simmered in a delicious chili sauce with spices.
prep
15
minutes
minutes
cook
50
minutes
minutes
total
1
hour
hour
5
minutes
minutes
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Ingredients
Cups (US)
-
Metric
For the meat
▢
2.2
lb
pork shoulder
(cut into small cubes)
▢
1
bay leaf
▢
water
(as needed)
▢
⅓
cup
lard
For the sauce
▢
5
guajillo chilies
▢
1
ancho chili
▢
1 ½
cups
cooking water
(from cooking the pork)
▢
¼
cup
white vinegar
▢
1
Tbsp
dried oregano
▢
½
tsp
cumin seeds
▢
4
garlic cloves
(peeled)
▢
1
tsp
black peppercorns
▢
salt
(to taste)
Instructions
Cook & shred the meat
Place the pork meat, bay leaf, and a good pinch of salt into a pot.
Cover with 2 inches/5 cm of water and bring to a simmer.
Cook the meat over medium-low heat until nicely tender (45-60minutes)
Remove meat from the pan and shredded it with two forks or with an electric mixer.
Make the sauce
Clean the chilies and place them in a bowl, cover them with hot water, and let them soak for 10 minutes.
Transfer chiles to a blender, add garlic, bay leaf, oregano, cumin, a bit of salt, and peppercorns.
Pour in vinegar and 1 ½ cups of the cooking water. Blend until you’ll have a smooth sauce.
Make the chilorio
In a medium pan melt lard over medium heat.
Add shredded pork and fry until nicely crispy while stirring constantly (about 5 minutes).
Pour over the chile sauce, mix well, and let it simmer, uncovered, for 10 minutes or until you’ll see there’s almost no liquid left.
Adjust with salt if needed and turn off the heat. Serve or store for later.
Notes
Allow the meat to cook until almost falls apart. 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 this dish is almost dry, so allow the sauce to evaporate the liquid very well.
Some recipes make use of orange juice, but the authentic recipe from Sinaloa is made with vinegar.
Nutrition Information
Serving:
1
serving
|
Calories:
291
kcal
|
Carbohydrates:
8
g
|
Protein:
21
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
2
g
|
Cholesterol:
68
mg
|
Sodium:
88
mg
|
Potassium:
554
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
2662
IU
|
Vitamin C:
5
mg
|
Calcium:
28
mg
|
Iron:
2
mg
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