CHILORIO - Sabrosa Carne con Chile para Tacos y Más - La Herencia de las Viudas

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.

Wash the pork very well and cut it into chunks.

In a pot, add the pork, 1 green chile (chopped), 0.5 onion, 3 bay leaves, 2 heads of garlic, and 2 tablespoons of salt.

Add hot water to the pot and bring it to a boil.

Skim off any foam that forms on the surface of the water.

Cover the pot and let the pork cook for 1.5 to 2 hours until tender enough to shred.

While the pork is cooking, soak the 25 guajillo chiles in room temperature water to hydrate them.

After 1.5 hours, check the pork; it should shred easily. Remove it from the pot and set aside.

In a separate pan, heat pork lard (2 tablespoons) until melted.

Add the cooked pork to the hot lard and fry it, breaking it apart with clean hands as it cooks.

Fry the pork until it is golden brown and feels crispy when stirred.

In a blender, combine the hydrated chiles, some of the pork broth, 5 garlic cloves, and 0.5 cup of white vinegar. Blend until smooth.

Strain the blended chile mixture and pour it over the fried pork.

Let the mixture cook together, stirring occasionally, until it thickens and the flavors meld.

Add 0.5 teaspoon of salt, 7 cloves, 1 tablespoon of black pepper, 1 tablespoon of cumin, and 1 tablespoon of coriander seeds to the pot.

Stir and let the mixture cook, stirring occasionally, until the chile is well-fried and the dish is dry.

Finally, add 1 tablespoon of oregano and stir for 2 more minutes to incorporate the flavors.

Cooking Techniques

Equipment Needed

Spice Level: