Chilorio

Name: Chilorio
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1kg pork shoulder, cut into large pieces; 6 dried ancho chillies, seeded and soaked; 4 garlic cloves; 1 tsp cumin, 1 tsp oregano and 2 bay leaves; 4 tbsp cider or white vinegar; 2 tbsp lard; Flour tortillas

Chilorio/chee-LOH-ree-oh/

Also known as: Chilorio Sinaloense, Sinaloan Chile Pork, Chilorio de Cerdo

About this dish

Pork slowly cooked until tender, shredded and fried in lard with a sauce of dried ancho chillies, garlic, cumin and vinegar.

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Ingredients

🐖1kg pork shoulder, cut into large pieces

🌶️6 dried ancho chillies, seeded and soaked

🧄4 garlic cloves

🌿1 tsp cumin, 1 tsp oregano and 2 bay leaves

🫙4 tbsp cider or white vinegar

🐷2 tbsp lard

🌯Flour tortillas

Method

Serves 2

Simmer the pork with salt and bay leaves until very tender, then shred it.

Blend the chillies with garlic, cumin, oregano, vinegar and a little soaking water.

Fry the shredded pork in lard until it starts to crisp.

Add the chilli sauce and cook until the meat soaks it up and looks dry and glossy.

Serve in flour tortillas or as burritos.

✓ What Makes it Authentic

Chilorio is a speciality of Sinaloa, originally made as a way to preserve pork, and eaten in burritos and tacos.

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