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.
Place the meat, 1 and 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.
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.
*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.