CHILORIO SINALOENSE. El original!

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat and pork butt is often more affordable.

dried guajillo chiles

🥗Healthier: dried pasilla chiles

💰Cheaper: fresh bell peppers

Pasilla chiles offer a similar flavor profile, while bell peppers are more accessible.

Cut the pork shoulder into large chunks for cooking.

Place the pork in a large pot and cover it with 2 cups of orange juice and 2 cups of water.

Add 2 tablespoons of salt to the pot and stir to combine.

Bring the pot to a boil and let the pork cook until it starts to dry out.

While the pork is cooking, boil the dried ancho chiles until softened.

Reserve the cooking liquid from the pork for blending the chiles later.

Once the pork is tender and can be shredded, remove it from the pot and set aside.

In the same pot, add 4 tablespoons of lard and heat it up.

Shred the pork using a fork while it is still warm and add it back to the pot with the lard.

Fry the shredded pork in the lard for about 30 minutes, stirring occasionally.

Blend the softened chiles with the reserved cooking liquid, garlic, cumin, black pepper, oregano, and white onion until smooth.

Add the blended chile sauce to the pot with the pork and mix well.

Adjust the seasoning with additional salt if needed.

Cook the mixture for about 20 minutes, stirring until the liquid reduces and the dish becomes oily with lard.

Serve the chilorio with your choice of sides.

Cooking Techniques

Equipment Needed

Spice Level: