A popular pork dish from the Mexican state of Sinaloa, chilorio comes off the stove tender and flavorful thanks to El Guapo® seasonings and a delicious chili sauce made with El Guapo® Ancho and Guajillo Whole Pods.
20m
PREP TIME
1hr 20m
COOK TIME
254
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- 3 pounds boneless pork shoulder, cut into 2-inch chunks
- 2 1/2 cups water
- 2 1/4 teaspoons kosher salt
- 1 El Guapo® Mexican Bay Leaves (Laurel)
- 3 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded
- 2 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 2 cups boiling water
- 1/4 cup white vinegar
- 3 medium cloves garlic
- 2 teaspoons El Guapo® Whole Oregano (Oregano Entero)
- 1 teaspoon El Guapo® Ground Cumin
- 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
INSTRUCTIONS
- 1 Place pork, water, salt and Bay Leaf in large saucepan. Bring to simmer on medium heat. Cover; cook 45 minutes. Remove lid and cook 20 minutes longer until most of the water has been absorbed.
- 2 Meanwhile, wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl; add boiling water. Cover. Let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add vinegar, garlic, Oregano, Cumin, and Black Pepper. Blend on HIGH until completely smooth. Set aside.
- 3 Remove bay leaf from saucepan. Shred pork with two forks. Stir chili sauce mixture into saucepan. Bring to simmer; cook 15 to 20 minutes, until sauce has reduced and mixture thickens slightly. Serve Chilorio with warmed tortillas, refried beans and eggs, if desired.
