Sinaloa Style Chilorio - Pati Jinich

Name: Sinaloa Style Chilorio - Pati Jinich
Ingredients: 4 pounds boneless pork shoulder or butt (fat on, cut into 1-inch pieces); 1 1/2 teaspoons kosher or sea salt (divided); 5 cups water; 4 ounces (about 14 to 15) guajillo chiles (stemmed and seeded); 2 bay leaves; 8 garlic cloves; 1 teaspoon dried oregano; 1/2 teaspoon coriander seeds; 1 teaspoon freshly ground back pepper; Pinch ground cumin; 1/4 cup white distilled vinegar; 1 cup finely chopped white onion; 1/2 pound (about 3) fresh Anaheim chiles (seeded and chopped); 4 ripe Roma tomatoes (cored and chopped)

"Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”..."

INGREDIENTS

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4 pounds boneless pork shoulder or butt (fat on, cut into 1-inch pieces)

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1 1/2 teaspoons kosher or sea salt (divided)

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5 cups water

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4 ounces (about 14 to 15) guajillo chiles (stemmed and seeded)

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2 bay leaves

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8 garlic cloves

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1 teaspoon dried oregano

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1/2 teaspoon coriander seeds

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1 teaspoon freshly ground back pepper

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Pinch ground cumin

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1/4 cup white distilled vinegar

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1 cup finely chopped white onion

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1/2 pound (about 3) fresh Anaheim chiles (seeded and chopped)

•

4 ripe Roma tomatoes (cored and chopped)

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