Chilorio Recipe

Chilorio is a delicious Pork dish made with dried peppers, orange juice-vinegar, and other spices. A perfect filling for burritos. This Chilorio recipe comes from the State of Sinaloa!

Chilorio Recipe

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 its regional dishes. Their cuisine dishes are prepared with ingredients unique to its coastlines, like smoked marlin tostadas, shrimp aguachile, and dried fish machaca.

Unfortunately, getting a hold of smoked marlin is not easy when you live outside of Mexico. Nevertheless, Sinaloa can still be represented in your table when you cook this simple stew that is also well known all over Mexico.

Even though Chilorio may be the most famous dish from Sinaloa, and more specifically from the town of Culiacan, where besides being made at home, Chilorio Recipe is sold at the markets where people can buy it ready-made to take home.

This dish of shredded pork that we call "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 ( smaller that burritos), chimichangas, gorditas, subs (tortas), tostadas, quesadillas, sopes, or tamales. This dish is very similar to other stews around México called Pork Adobo.

Market Photos Courtesy of my dear friend Manuel Arciniega from the Chilepazote Blog.

Their 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.

This place is in the Garmendia Market, Culiacán, Sinaloa. México

Other recipes for burrito fillings:

• POTATO & BEEF STEW
• ASADO DE PUERCO
• REFRIED PINTO BEANS
• CHORIZO & POTATOES

How to make Chilorio Recipe

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DIRECTIONS:

1. Place the meat, 1 and ½ cup of water, bay leaf and salt in a saucepan. Then, 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. (Please check the ingredients list below)

2. While the meat is cooking, devein and clean the peppers, after that, 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. At this time, process the ingredients until you have a very smooth sauce.

4. Place the saucepan over the meat over medium-high heat, add the sauce and the vinegar or orange juice. Mix well and lower the heat to simmer. Season with salt and pepper.

¡Buen provecho!

Mely,

More recipes:

Corn Dough Quesadillas
Roasted Pork Leg

📖 Recipe

Chilorio Recipe

Mely Martínez

Chilorio may be the most famous dish from Sinaloa, and more specifically from the town of Culiacan, where besides being made at home, Chilorio Recipe 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.

4.91 from 10 votes

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Total Time 1 hour hr 20 minutes mins

Course Pork

Cuisine Mexican

Servings 6

Calories 317 kcal

Ingredients

  

1x2x3x

• ▢ 2 Lb. boneless pork cut in cubes
• ▢ 1 ½ cup of water
• ▢ 1 1 ½ tsp. salt
• ▢ 1 bay leaf
• ▢ 2 tablespoon lard
• ▢ 4 Ancho peppers *
• ▢ ¼ cup white vinegar** or orange juice
• ▢ 1 teaspoon dried Mexican oregano
• ▢ ½ teaspoon cumin freshly ground
• ▢ 6 garlic cloves
• ▢ Salt and pepper to taste

Instructions

 

• Place the meat, 1 and ½ 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.
• 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.
• Place cooked peppers and cooking water in a blender and add oregano, cumin, and garlic. Process until you have a very smooth sauce.
• Place the saucepan over the meat over medium-high heat, add the sauce and the vinegar or orange juice. Mix well and lower the heat to simmer. Season with salt and pepper.
• 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.

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, but nowadays, many cooks add orange juice. 

Nutrition

Calories: 317kcalCarbohydrates: 18gProtein: 37gFat: 11gSaturated Fat: 4gCholesterol: 105mgSodium: 929mgPotassium: 1014mgFiber: 7gSugar: 10gVitamin A: 6297IUVitamin C: 8mgCalcium: 31mgIron: 3mg

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