Chilorio (Sinaloa)

Name: Chilorio (Sinaloa)
Yield: Serves 4 servings
Ingredients: 9 oz pork shoulder (about 250 grams); 3 1/2 oz pork lard (about 100 grams); 1 dried pasilla chile; 8 dried guajillo chiles; 1 tsp coriander seeds (about 3 grams); Salt, ground black pepper, ground cumin, and dried oregano, to taste; 1/3 cup apple cider vinegar (about 75 ml); 2 garlic cloves

Quique Borrayo Sampayo @quiqueborrayo21

COMMENTS:
This popular dish from Sinaloa is often served with flour tortillas to make chilorio burritos, as shown in the photo. Make sure the pork is fully cooked, as undercooked pork can cause illness.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

Serves 4 servings

9 ozpork shoulder (about 250 grams)
3 1/2 ozpork lard (about 100 grams)
1dried pasilla chile
8dried guajillo chiles
1 tspcoriander seeds (about 3 grams)
Salt, ground black pepper, ground cumin, and dried oregano, to taste
1/3 cupapple cider vinegar (about 75 ml)
2garlic cloves

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Steps

1

Remove the stems and seeds from the pasilla and guajillo chiles, then soak them in hot water until softened.
2

Grind the oregano, cumin, and black pepper together using a mortar and pestle.
3

Cook the pork shoulder in water with the lard, salt, pepper, and cumin. Let the water evaporate and allow the meat to brown slightly.
4

Blend the remaining ingredients, strain the mixture, and add it to the pork. Continue cooking until the meat is tender and can be shredded with a fork.