Cómo hacer CHILORIO | Vicky Receta Facil

Wash the meat thoroughly and cut it into medium-sized pieces, removing any undesirable skin or bone.

In a pot, combine the meat with the bay leaf, garlic, onion, salt, chicken bouillon, and water. Bring to a boil over high heat.

While the meat cooks, prepare the chiles by removing the stems and seeds.

Boil 2 cups of water and soak the chiles for 3 minutes, then add coriander seeds, oregano, and cumin to the pot.

Let the chiles rest for 30 minutes, then blend them with their soaking water and vinegar until smooth.

After an hour and a half, remove the meat from the pot, discarding the bay leaf and onion, and shred the meat into chunks.

In a skillet, heat the lard until hot, then add the shredded meat and mix well.

Add the blended sauce to the meat, adding a little water to the blender to capture all the sauce, and mix well.

Lower the heat and cover the skillet, allowing it to simmer for 20 minutes, stirring occasionally to prevent sticking.

Equipment Needed

Spice Level: