chilorio- pork with chile sauce from sinaloa
Chilorio is a pork dish from Sinaloa. It is also sometimes made with beef or chicken. Chilorio is made by cooking the meat in water and fat and then frying it with chiles and spices. It makes a great filling for tacos, burritos and tamales. You can also serve it as a main dish.
prep time
10 Min
cook time
2 Hr 10 Min
method
Stove Top
yield
Serves 6 to 8
Ingredients
- 2 pounds boneless pork
- 4 to 5 cups water or vegetable broth
- 1/2 cup lard (oil can be subsitituted with different results)
- 4 - dried ancho chiles (or other similar chile)
- 1/2 large onion
- 1/2 teaspoon cumin
- 1 tablespoon mexican oregano
- 3 cloves garlic
- 1 teaspoon salt
How To Make chilorio- pork with chile sauce from sinaloa
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Step 1In a large pot, simmer the pork in the water or broth, covered, for 2 hours.
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Step 2During the last 20 minutes of cooking time, ladle out enough liquid to cover the dried chiles in a bowl.
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Step 3Let the chiles soak in the liquid until they are soft then remove the stems and seeds.
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Step 4When the pork is done simmering, drain off the liquid, but reserve 1 cup.
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Step 5Pull the pork into bite-sized chunks Heat lard in a large pan until melted.
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Step 6Fry the pork in the lard until browned. Remove the pork and set aside.
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Step 7Then cook the onions in the lard until translucent. Remove them from the pan and set aside to cool.
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Step 8In a blender, add the chiles, onions, spices and reserved liquid. Blend until smooth.
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Step 9Drain most of the lard from the pan and put the pork into the pan with the blended chile sauce and simmer for 10 minutes to thicken the sauce and bring the flavors together.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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