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Chilorio Recipe

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The State of Sinaloa, along with surrounding states of Sonora, Durango, and Chihuahua, is well known for the fine quality of its livestock. Sinaloa’s gastronomy is also praised throughout the country for the dishes that are prepared with ingredients unique to its coastline, like smoked marlin tostadas, shrimp aguachile, and dried fish machaca. Unfortunately, getting a hold of smoked marlin is not easy when you live outside Mexico. Nevertheless, Sinaloa can still be represented in your table when you cook this simple stew that is also well known all over Mexico.

Chilorio may be the most famous dish from Sinaloa, and more specifically from the town of Culiacan, where besides being made at home, Chilorio is sold at the markets where people can buy it ready-made to take home. Chilorio has been sold in a canned version since 1974; it’s such a versatile stew that you can use it to make tacos, burritos, burritas, chimichangas, gorditas, subs (tortas), tostadas, quesadillas, sopes, or tamales. This dish is very similar to other stews around México called Pork Adobo.
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Market Photos Courtesy of my dear friend Manuel Arciniega from the Chilepazote Blog.
There sellers offer the Chilorio ready to eat by the kilo, along with other pork and beef products like dried shredded meat, cheese, chicharrones (pork skin cracklings), and the like.
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Garmendia Market, Culiacán, Sinaloa. México


Serves 6

INGREDIENTS:
  • 2 Lb. boneless pork, cut in cubes
  • 1 1/2 cup of water
  • 1 1 1/2 tsp. salt
  • 1 bay leaf
  • 2 tablespoon lard
  • 4 Ancho peppers *
  • 1/4 cup white vinegar**
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon cumin, freshly ground
  • 6 garlic cloves
  • Salt and pepper to taste
NOTES:
*As with any recipe, some home cooks use a combination of dried peppers to make this dish. Such a mix could include two or more of these varieties of pepper: Pasilla, Colorado and Ancho.
**The Original Chilorio is usually cooked with white vinegar in the State of Sinaloa
DIRECTIONS:
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1.Place the meat, 1/2 cup of water, bay leaf and salt in a saucepan. Cover and simmer for about 45 minutes, until meat is tender. Uncover the saucepan and let the water evaporate. Add the lard if needed, since some cuts of pork meat do not render enough fat. Let the meat brown slightly. Set aside and remove the bay leaf. Shred the meat with two forks
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2. While the meat is cooking, devein and clean the peppers, place them in a small saucepan with the remaining cup of water, cover, and cook on low heat for 8 minutes, until the peppers look soft.
3. Place cooked peppers and cooking water in a blender and add oregano, cumin,  and garlic. Process until you have a very smooth sauce.
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4. Place the saucepan with the meat on medium high heat, add the sauce and the vinegar. Mix well and lower the heat to simmer. Season with salt and pepper.
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5. Keep simmering for about 15-20 minutes, until sauce has reduced and changed into a darker color. Let it fry with its own fat. Serve with warm flour tortillas and a hot sauce, since this is not a spicy dish.
 
Provecho!







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4 comments:

  1. Oh, this looks wonderful. The flavors are magnificent!! Blessings, Catherine

    ReplyDelete
  2. I dont eat pork but it sure looks good. :) wish we could get mexican ingrediants over here.

    ReplyDelete
  3. Soy de Sinaloa y nunca he preparado chilorio....gracias por la receta!!

    ReplyDelete
  4. It looks delicous!! Thanks for sharing your recipe.... soy de Sinaloa. :)

    ReplyDelete

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