Chilorio is a dish from Sinaloa. It is traditionally made with pork, you can also make it with beef, chicken, or turkey, it is equally delicious. Chilorio is made by cooking the meat slowly in water and then frying it with peppers and spices. It makes a great filling for tacos, burritos, tortas, tostadas, sopes, gorditas, quesadillas, flautas, empanadas and enchiladas. You can also eat it by itself and add a side of beans and rice to have your complete dish. Try this dish you won’t regret making it. I love to make it in the mornings with potatoes and add a couple of scrambled eggs everyone loves it. If you like chorizo with eggs, you will like this dish even more.
Ingredients:
- 2 pounds boneless pork cut into small cubes
- water or beef broth as needed
- 1/2 cup lard or if using oil about ¼ cup
- 4 dried Ancho Peppers or Pasilla Peppers cleaned (seeds, and stems removed)
- 1/2 of an onion
- 1/2 teaspoon cumin
- 1 tsp of oregano
- 4 cloves of garlic
- 2 teaspoons of salt
- 10 whole black pepper corns
- 1/3 cup of white vinegar
- 1 tomato
- 1 bay leave
- ½ tsp of coriander seed (also known as cilantro seed)
Directions:
In a large pot filled with water or beef broth add the pork, onion, 2 cloves of garlic, bay leave, 10 whole black pepper corns, coriander seed and tomato on (med-low heat) for about 1 1/2 hours or until the meat is fork tender.
In a separate small pot add the peppers season with salt and fill the pot with water just enough to cover the dry peppers. Cook the peppers on high heat with out the lid until they come to a boil. When they come to a boil, remove from heat put the lid on and let them rest for 15 minutes. When the pork is done cooking, drain off the liquid, but reserve 4 cups. Let the meat cool until you can handle with your fingers and then shredded. Heat lard (or oil) in a large pan until melted. Fry the pork in a large pan until browned. Remove the pork and set aside. Then remove excess fat but leave the drippings for flavor.
In a blender, add the cooked peppers, 2 fresh cloves of garlic, oregano, white vinegar, cumin and reserved liquid. Blend until smooth. Strain the sauce to remove any skin bits. Place meat back in pan on med heat. As soon as it starts to sizzle add the sauce and cover the pan. Let it simmer on low heat for about 10 minutes and add salt to taste. Cover again and continue simmering for about 10 more minutes to bring all the flavors together.
Serving suggestions:
Serve warm with your favorite side of beans and rice along with some warm corn tortillas.