Servings
Font
Back
5.0 from 24 votes

Chilorio (Sinaloa Style Shredded Pork)

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!

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 13 kcal
Course: Main Course
Cuisine: Mexican

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.

Instructions

    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Blend for about 2 minutes or until you no longer see any chile chunks.
  3. 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.
  4. Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
  5. 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.
  6. 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

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

% 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.