Cooking Chilorio

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.

Prepare 4 pounds of pork shoulder by placing it in a pressure cooker with 1.5 cups of water.

Cook the pork in the pressure cooker for about 1 hour until it can fall apart.

While the pork is cooking, prepare the sauce by removing the seeds from 6 dried ancho or pasilla peppers.

Boil the seeded peppers in water for about 10 minutes until softened.

Blend the softened peppers with garlic, cumin, oregano, and salt until very fine to make the main sauce.

Prepare a secondary hot sauce by blending garlic, dried peppers, lime juice, and sea salt.

Once the pork is cooked, shred it into small pieces.

In a large pot, heat 1 cup of avocado oil and 1.5 cups of manteca.

Add the shredded pork to the pot along with the reserved cooking water from the pressure cooker.

Mix in the main sauce made from the blended peppers and cook for about 30-45 minutes on low heat.

Serve the chilorio with flour tortillas, garnished with diced onion and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: