Chilorio- Pork with Chile Sauce from Sinaloa
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- 2 lb
- boneless pork
- 4 to 5 c
- water or vegetable broth
- 1/2 c
- lard (oil can be subsitituted with different results)
- dried ancho chiles (or other similar chile)
- 1/2 large
- 1/2 tsp
- 1 Tbsp
- mexican oregano
- 3 clove
- 1 tsp
1In a large pot, simmer the pork in the water or broth, covered, for 2 hours.
2During the last 20 minutes of cooking time, ladle out enough liquid to cover the dried chiles in a bowl.
3Let the chiles soak in the liquid until they are soft then remove the stems and seeds.
4When the pork is done simmering, drain off the liquid, but reserve 1 cup.
5Pull the pork into bite-sized chunks Heat lard in a large pan until melted.
6Fry the pork in the lard until browned. Remove the pork and set aside.
7Then cook the onions in the lard until translucent. Remove them from the pan and set aside to cool.
8In a blender, add the chiles, onions, spices and reserved liquid. Blend until smooth.
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.