Chilorio is a traditional dish from the Mexican state of Sinaloa, featuring slow-cooked, tender pork that’s shredded and simmered in a rich, flavorful chili sauce. The pork is marinated in a blend of dried chiles, garlic, cumin, and vinegar, giving it a bold, smoky, and slightly tangy flavor. This versatile dish can be served in tacos, burritos, or alongside rice and beans. It’s easy to make and perfect for feeding a crowd, delivering a taste of authentic Mexican cuisine that’s both hearty and satisfying.
Ingredients:
- 2 lbs pork shoulder, cut into large chunks
- 3 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 cup apple cider vinegar
- 1/2 cup water (plus more for boiling the chiles)
- 2 tablespoons lard or vegetable oil
- Salt to taste
Instructions:
- Cook the pork: Place the pork chunks in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded. Drain the pork and shred the meat.
- Prepare the chile sauce: In a separate saucepan, bring water to a boil and add the guajillo and ancho chiles. Cook for 5-7 minutes until softened. Drain the chiles and transfer them to a blender.
- Blend the sauce: Add the garlic, cumin, oregano, black pepper, vinegar, and 1/2 cup water to the blender. Blend until smooth.
- Cook the chilorio: In a large skillet, heat the lard or oil over medium heat. Add the shredded pork and fry for 5 minutes. Pour the blended chile sauce over the pork, stirring to coat the meat. Simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt to taste.
- Serve: Serve the chilorio with warm tortillas, rice, or beans. It’s also great in tacos, burritos, or as a topping for nachos.
Chilorio is a deeply flavorful and versatile dish, bringing the authentic taste of Sinaloa to your table with tender pork and a robust chili sauce.
