Chilorio (Sinaloa Style Shredded Pork)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
-
Servings
8 servings
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Calories
13 kcal
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Course
Main Course
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Cuisine
Mexican
Chilorio (Sinaloa Style Shredded Pork)
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This Chilorio recipe is made of boneless pork shoulder braised for hours then marinated with a chiles pasilla, guajillo, and ancho sauce. It's an economical dish as well as delicious!
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Ingredients
- 2 pounds lean pork loin cut into chunks
- 3 cups water
- 6 large garlic cloves whole
- ½ large onion (dived into ¼)
- 2 large bay leaves (or 4 if they're small)
- Salt & pepper to season the pork.
For The Chilorio Adobo
- 3 large chile guajillos seeded and rinsed.
- 2 large ancho chile seeded and rinsed.
- 1 teaspoon Mexican oregano
- 10 whole peppercorns
- ½ teaspoon ground cumin
- ½ teaspoon ground cilantro
- 1 Tablespoon powder chicken bullion
- ¼ cup apple or white vinegar
- 2 Tablespoon vegetable oil or pork lard
To Serve
- flour or corn tortillas for serving
- chopped onion & cilantro.
- Your favorite salsa.
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Instructions
- In a large pot, add the pork (season with salt & pepper) 3 cups water, 4 garlic cloves, ¼ of onion and bay leaves. Cook on medium low, covered with a lid for 1 hour and 40 minutes.
- When the meet is tender, add the whole dried chiles to the pot and integrate with the juices and meat. Let them hydrate with the meat for about 20 minutes on medium heat.
Make the adobo
- To a blender, add the chiles, the other ¼ onion, 2 raw garlic cloves, oregano, peppercorns, cumin, ground cilantro, bullion, white vinegar. Plus 3 to 4 large cooking spoons of the meat juice or as much needed to blend the chiles.
- Blend for about 2 minutes or until you no longer see any chile chunks.
- When the meat is done, transfer the pork to a large bowl and shred with a fork in t. On the same pot, heat 1 tablespoon oil on medium-high heat.
- Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
- Add the adobo (Tip:, add ½ cup of water to the blender to rinse the remaining of the adobo to make sure nothing remains in the blender's glass then add to the meat). Mix the meat and adobo well. Cook, stirring occasionally for about 6 to 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
- Taste for salt and add if needed according to taste. Serve warm.
Notes
- Note: The texture should be nice and red and not be soupy (just like a pull pork consistency).
- Note: The texture should be nice and red and not be soupy (just like a pull pork consistency).
- Chilorio is traditionally served in tacos, and if we want to be faithful to the Sinaloa style, serve them with some good flour tortillas, as well as a little chopped onion, cilantro, a drizzle of lime juice and tomatillo salsa. Of course, if you want to serve them in corn tortillas it'll be fine. No harm in that!
- Calories do not include tortillas or toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
13kcal
(1%)
Carbohydrates
15g
(5%)
Protein
27g
(54%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
75mg
(25%)
Sodium
1848mg
(77%)
Potassium
24mg
(1%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 13kcal | 1% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 1848mg | 77% |
| Potassium | 24mg | 1% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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