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4.9 from 42 votes

Chilorio, Sinaloan Braised Pork

This recipe comes together easily, and the ingredients can be found in many supermarkets, and in all Latin markets. Serve it on tacos, burritos, sandwiches, sopes, or just alongside some rice.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 362 kcal
Course: Main Course , Lunch
Cuisine: Mexican

Ingredients

  • 2 to 3 pounds pork shoulder
  • 1 large white onion, sliced in quarters
  • 8 cloves garlic, unpeeled
  • 2 to 5 bay leaves
  • salt and black pepper
  • 4 guajillo chiles
  • 4 pasilla or ancho chiles
  • 4 chipotle chiles
  • 1 tablespoon cumin seeds, or 2 teaspoons ground
  • 2 teaspoons coriander seeds, or 1 teaspoon ground
  • 1 tablespon oregano, Mexican if possible
  • 1/2 cup apple cider vinegar, or more to taste
  • 1/3 cup lard

Instructions

    Cup of Yum
  1. Cut the pork into large chunks about 3 inches across. Put them into a large, lidded pot and cover with water by 1 inch. Bring to a boil and skim any froth off. Lower the heat to a simmer and add 1/4 of the onion, 2 garlic cloves and the bay leaves. Salt to taste and cook until the pork is tender.
  2. Remove the seeds and stems of all the chiles. It's OK if a few seeds get stuck.
  3. Meanwhile, make the salsa. Heat a comal or griddle or heavy frying pan over high heat and char the rest of the onion and the garlic cloves.
  4. While the vegetables are charring, bring a medium pot of water to a boil. While that is heating, quickly toast the chiles on the hot comal -- about 30 seconds total, flipping a couple times. You want the dried chiles to blister a little, but not blacken. When they are toasted and the pot of water hits a boil, put the chiles in the water and turn off the heat.
  5. If you want, toast the cumin and coriander seeds in a hot, dry pan until they smell nice. Put them in a spice grinder or a blender and grind. This step does add a lot of flavor.
  6. When the onions and garlic are nicely charred and the chiles soft, put them in a blender with the oregano and spices, salt, vinegar and enough water to make a sauce with the consistency of cream. Puree.
  7. Once the pork is tender, drain the broth and discard it or use in another recipe. Wipe out the pot and add the lard. When it's hot, add the chunks of pork and sear hard on one side -- you want a combination of crispy and soft.
  8. When you have achieved that, pour in the salsa and mix well. Turn the heat to a simmer and cook for 10 to 20 minutes, then serve.

Notes

  • The timing reflects farmed pork or a young wild hog. Older animals might take longer to get tender. 
  • Pork shoulder is preferred, but really any cut of pork will work. And as I mentioned, you can use chicken thighs, upland game birds, rabbits or even venison if you wanted to. 
  • The chile mix determines the heat level. Skip the chipotles if you want to keep it mild, and for a redder sauce, use only guajillos, or New Mexican red chiles or California chiles, which are dried red Anaheims. 
  • If you hate vinegar, use lots of lime juice. 
  • Hate lard? Use some other oil. 
  • Once made, you can keep this for a week in the fridge, and it freezes well. 

Nutrition Information

Calories 362kcal (18%) Carbohydrates 25g (8%) Protein 22g (44%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 73mg (24%) Sodium 102mg (4%) Potassium 880mg (25%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 6822IU (136%) Vitamin C 12mg (13%) Calcium 54mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 25g 8%
Protein 22g 44%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Cholesterol 73mg 24%
Sodium 102mg 4%
Potassium 880mg 19%
Fiber 10g 40%
Sugar 13g 26%
Vitamin A 6822IU 136%
Vitamin C 12mg 13%
Calcium 54mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.