Chilorio

Name: Chilorio
Total time: 3000 s
Yield: Serves 15 servings
Ingredients: 2.2 lbs pork shoulder, cut into pieces (1 kg); 3/4 cup lard (about 170 grams); 6 pasilla chiles (Mexico); 6 guajillo chiles (Mexico); Chiles, cooked and seeded; 1 teaspoon coriander seeds (optional); 1 tablespoon dried oregano; 1/2 teaspoon ground cumin; 1/2 cup vinegar (120 ml); 8 garlic cloves; Black pepper to taste (optional); Salt to taste

DINORAHJUAREZ @cook_1108880

MÉXICO

Originally from Culiacán, Sinaloa. They say that if you visit Sinaloa and don't eat chilorio, it's as if you never went. With this recipe, you can make chilorio burritos, tacos, or enchiladas.

DINORAHJUAREZ @cook_1108880

MÉXICO

Originally from Culiacán, Sinaloa. They say that if you visit Sinaloa and don't eat chilorio, it's as if you never went. With this recipe, you can make chilorio burritos, tacos, or enchiladas.

Saved

Ingredients

50 minutes

Serves 15 servings

2.2 lbspork shoulder, cut into pieces (1 kg)
3/4 cuplard (about 170 grams)
6pasilla chiles (Mexico)
6guajillo chiles (Mexico)
Chiles, cooked and seeded
1 teaspooncoriander seeds (optional)
1 tablespoondried oregano
1/2 teaspoonground cumin
1/2 cupvinegar (120 ml)
8garlic cloves
Black pepper to taste (optional)
Salt to taste

Saved

Steps

50 minutes

1

Place the pork in a pot and add enough water to cover. Add the lard, salt, cumin, and black pepper. Cover and cook until all the water evaporates and the meat starts to brown lightly.
2

Blend the remaining ingredients, strain the mixture, and add it to the meat. Continue frying, stirring constantly, until the meat is very tender and the sauce is well absorbed, being careful not to let it burn.
3

Once fully cooked, remove from heat and shred the meat with a fork until it falls apart.
4

When ready, you can cook it with potatoes, tomatoes, onions, and some chiles if you like. Serve with flour or corn tortillas. Delicious!