What is Chilorio?
Chilorio is a popular traditional Mexican dish. It consists of shredded pork simmered in a sauce made from chili peppers, spices, and vinegar.
Chilorio
Chilorio is a dish that originated in the North West of Mexico in the state of Sinaloa. It mainly consists of pork shoulder cooked with lard and an adobo prepared with Mexican dried chillies garlic, vinegar and spices, the pork is stewed until tender and then is shredded. It gets beautifully coated in the bright red marinade that gives Chilorio its distinctive colour.
When you are ready to eat the chilorio, the pork gets lightly fried and crisped up over a frying pan, the fat helps to achieve beautifully crispy edges. Chilorio is then served in tacos or burritos with wheat tortillas, as they are more traditional in the North of Mexico.
Gran Luchito Burrito Wraps and Soft Tacos are perfect for making tacos or burritos with chilorio, you can also add a spoonful of Gran Luchito Chipotle Refried Beans to create the perfect burrito, in the same way, that they are prepared in the North of Mexico.
Chilorio is an incredibly versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Try serving this recipe for chilorio with coriander- lime rice and frijoles recipe.
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Prep time
10MINS
-
Cook time
3HRS 50MINS
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Total time
4HRS
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Ideal for
Dinner -
Make it
Mexican -
Serves
4
Found in the
Mexican Section
Ingredients
Ingredients:
- 1 tbsp olive oil
- 3 medium size tomatoes, halved
- 3 fat garlic cloves, whole and peeled
- 2 tsp cumin seeds, ground or whole
- 1 tsp coriander seeds, ground or whole
- 4 tsp Gran Luchito Chipotle Paste
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt & pepper
- 1.2 kg pork shoulder steaks
To serve:
- 1 packet Gran Luchito Soft Taco Wraps
- 1 jar Gran Luchito Tomatillo Salsa
- 3 limes, cut in wedges
- Handful of coriander leaves (to serve)
How to make it
- Prepare the adobo to marinate your pork. Heat up a frying pan over medium heat with the olive oil, then add the tomatoes and garlic cloves, frying them for 3 – 5 minutes until they get a bit of colour and the tomatoes soften, then remove from the heat.
- In a blender cup add the fried vegetables, cumin, fennel, Chipotle Paste, vinegar, a pinch of salt and freshly ground black pepper, blend smoothly and set aside.
- In the slow cooker bowl layer the pork shoulder steaks in, then pour all the marinade on top and season with additional salt and pepper. Make sure the pork is well coated in the marinade, for more flavour you can cover this and let it marinate for 2-3 hours in the fridge. If you are short of time, simply place it in the slow cooker on high for 3-4 hours.
- Preheat oven 220˚C, 430˚F
- Once your meat is cooked and is fork tender, with the help of a slotted spoon remove the cooked pork and place it directly onto a large baking dish. Then, with the help of two forks, shred the meat and discard any fatty bits. Then pour the remaining cooking juices on top and combine with the meat.
- Place the pork in the oven for 40 minutes, or until the meat turns deliciously crispy and the juices reduce but not completely. you still want to retain moisture in the meat.
- Serve the chilorio on a nice serving platter while it’s still warm, with warm Soft Tacos on the side and Tomatillo Salsa, ready to make some tacos, served with lime wedges and coriander leaves as a garnish on the side.
What to serve with Chilorio
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FAQs
Where did Chilorio originate?
Chilorio originated from the state of Sinaloa in northwestern Mexico.
How long can I keep Chilorio in the fridge?
Chilorio can last for about 3-4 days in the refrigerator. Make sure it is stored in an airtight container to preserve its freshness.
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