Authentic Mexican Chilorio Recipe: A Flavorful Journey into Traditional Mexican Cuisine

Ingredients

  • 2 pounds of boneless pork shoulder
  • 5 ancho chiles, stem and seeds removed
  • 5 guajillo chiles, stem and seeds removed
  • 1 cup of orange juice
  • 1 cup of white vinegar
  • 1 large onion, chopped
  • 6 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1/2 teaspoon of thyme
  • 1 cup of water
  • 2 tablespoons of vegetable oil
  • Salt to taste

Steps and instructions

  1. Cut the pork shoulder into large chunks and place them in a large pot.
  2. Add enough water to the pot to cover the pork. Add a pinch of salt and bring the water to a boil.
  3. Reduce the heat to low and let the pork simmer for about 2 hours, or until the meat is tender.
  4. While the pork is cooking, toast the chiles in a dry pan over medium heat until they become aromatic. Be careful not to burn them.
  5. Once toasted, place the chiles in a bowl and pour hot water over them. Let them soak for about 15 minutes to soften.
  6. Drain the chiles and place them in a blender with the orange juice, vinegar, chopped onion, minced garlic, cumin, oregano, thyme, and water. Blend until smooth.
  7. When the pork is tender, drain the water and shred the meat using two forks.
  8. Heat the vegetable oil in the same pot over medium heat. Add the shredded pork and the chile sauce to the pot. Stir to combine.
  9. Cook the mixture, stirring occasionally, for about 30 minutes, or until the sauce has thickened and the flavors have melded together.
  10. Season with additional salt if needed, then serve.

Tools for making

Recipe variations

  • Use chicken or beef instead of pork for a different flavor.
  • Add a can of diced tomatoes to the chile sauce for a slightly tangy twist.
  • Include a diced bell pepper or jalapeno for added heat.
  • Add a tablespoon of brown sugar or honey to the sauce for a touch of sweetness.
  • Experiment with different types of chiles, such as chipotle or pasilla, for a unique flavor profile.
  • Add a splash of Worcestershire sauce or soy sauce for an umami kick.
  • Try marinating the meat in the chile sauce overnight for even more flavor.
  • For a vegetarian version, substitute the pork with roasted vegetables like zucchini, bell peppers, and onions.
  • Make it spicier by adding a pinch of cayenne pepper or crushed red pepper flakes.
  • Serve the chilorio as a filling for tacos, burritos, or enchiladas for a delicious twist.

Recipe overview

Chilorio is a traditional Mexican dish from the state of Sinaloa, known for its rich, spicy, and tangy flavors. It primarily consists of slow-cooked, shredded pork simmered in a hearty sauce made from a blend of ancho and guajillo chiles, orange juice, vinegar, onion, garlic, and aromatic spices. This is a labor of love, requiring some patience and time, but the result is a deeply flavorful and satisfying dish. Enjoy this savory, spicy, and slightly sweet Chilorio as a filling for tacos, burritos, or simply served with rice and beans. It's sure to warm your heart and your palate.

Common questions

  1. Can I use a different cut of pork instead of pork shoulder? Yes, you can use other cuts of pork such as pork butt or pork loin, but keep in mind that the cooking time may vary slightly.
  2. Can I adjust the spiciness of the chilorio? Absolutely! You can increase or decrease the amount of chiles used according to your personal preference for spiciness.
  3. Can I make chilorio in advance? Yes, chilorio actually tastes even better when the flavors have had a chance to meld together. You can make it in advance and store it in the refrigerator for up to 3 days.
  4. Can I freeze chilorio? Definitely! Chilorio freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bags. It can be frozen for up to 3 months.
  5. What can I serve with chilorio? Chilorio is traditionally served with warm tortillas, rice, and beans. You can also enjoy it on tacos, tostadas, or as a filling for burritos.
  6. Can I make chilorio in a slow cooker? Yes, you can adapt this recipe for a slow cooker. After simmering the pork on the stovetop until tender, transfer it to a slow cooker along with the chile sauce. Cook on low for 4-6 hours or on high for 2-3 hours.

Serving dishes and utensils

  • Large pot - For boiling the pork shoulder
  • Blender - To blend the chile sauce
  • Pan - For toasting the chiles
  • Bowls - To soak the chiles and serve the dish
  • Forks - To shred the cooked pork shoulder
  • Stirring spoon - For stirring the chilorio while cooking

Origin stories

Chilorio hails from the Mexican state of Sinaloa, steeped in the rich tapestry of culinary tradition a world away from our own. This hearty dish, born of the land and crafted by the hands of resourceful cooks, was originally designed to preserve meat in the heat of the Sinaloa sun. Cooks would slow-simmer pork until it was succulently tender, then shred the meat and mix it with a vibrant blend of chiles and spices. Once prepared, the Chilorio would be stored in large clay pots, its flavors deepening over time. Today, this dish continues to be a staple of Sinaloense cuisine, a testament to the delicious ingenuity of generations past. Each bite is a journey back in time, a flavorful echo of Sinaloa's rich culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.