Time: 2 hours.
Complexity: easily
Servings: 8

"Chilorio is a braised pork dish originally from the state of Sinaloa on Mexico's Pacific coast. The first thing that distinguishes this dish is its bright red color. I remember the first time I tried chilorio at a restaurant in my hometown of Puerto Vallarta. The meat was wrapped in a wheat tortilla, and I was delighted by its deep flavor and stunning color. Chilorio pairs perfectly with potatoes for breakfast. You can also stuff it into several tortillas and tightly roll it into a burrito for a Northern Mexican-style lunch. Serve chilorio with wheat tortillas or potatoes for a hearty brunch," advises Paola Briceño-González.

Ingredients:

• 900 g pork shoulder
• 1 yellow onion, cut in half
• 30 gr. dried guajillo pepper (about 6 medium pods), peeled seeds
• 1 cup canned tomato puree or tomato puree
• 0.5 cup apple cider vinegar
• 1.5 tsp dried oregano
• 0.5 tsp ground cumin
• 4 cloves garlic, peeled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, guajillo pepper, apple cider vinegar, oregano, cumin, tortilla

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Preparation:

Step 1
• Place the pork, onion, and 1 tablespoon of salt in a large cauldron or saucepan and add enough water to come 2 inches above the surface of the meat. Bring to a boil over high heat, then reduce to a simmer.
Step 2
• Cover and simmer until the meat is tender and flakes apart when pierced with a fork, 1–1.5 hours, depending on the size of the piece. Transfer the meat to a bowl and reserve 2 cups of the broth. Drain the remaining broth and onions, rinse the pan, and return it to the stovetop.
Step 3
• Meanwhile, place the chilies in a small saucepan and add enough water to cover them by about 2.5 cm (1 inch). Bring to a boil over medium-high heat, pressing down on the chilies to submerge them. Remove from heat, cover, and let sit until the chilies soften, 15–20 minutes.
Step 4
• Using a slotted spoon, transfer the chili to a blender; drain. Add the tomatoes, vinegar, oregano, cumin, garlic, and 2 cups of the remaining broth. Blend until smooth.
Step 5
• Return the pork to the same pan and pour the salsa over the meat, coating it completely. Bring to a simmer over medium heat. Sprinkle with 1 teaspoon of salt and cook, stirring frequently, until the pork breaks down, until the sauce thickens and the meat has absorbed most of it, about 20 minutes. Season with salt and pepper to taste.

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