Name: Chilorio Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Mexican
Ingredients: 2 pounds pork shoulder (with a little bit of fat and cut into large chunks); 3 cups freshly squeezed orange juice (about 7-8 oranges); 1 small white onion (quartered); ½ teaspoon ground oregano; ½ teaspoon ground cumin; 2 bay leaves; 2 dried chile ancho (seeded and stemmed); 3 dried chile pasilla (seeded and stemmed); 3 dried chile guajillo (seeded and stemmed); 3 garlic cloves; 1 teaspoon granulated sugar; 2 tablespoons lard (or vegetable oil); 2 tablespoons white vinegar

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Get ready to fall in love with Chilorio, a soulful, flavor-packed Mexican pork dish that brings warmth and personality to every bite. This treasure from Sinaloa delivers melt-in-your-mouth pork bathed in a rich, tangy-savory chile sauce that dances with sweet orange juice and the perfect blend of dried chiles. Whether wrapped in tortillas or enjoyed as a hearty filling, Chilorio is an irresistible blend of tradition, bold flavor, and pure comfort.

Ingredients You’ll Need

The secret to authentic Chilorio lies in the synergy between simple ingredients and traditional techniques. Each component on this list is chosen with care, contributing its own magic to create the perfect balance of spice, tenderness, and vibrant color that makes this dish a family favorite.

Pork shoulder: An ideal cut for Chilorio, bringing richness and just the right amount of fat for juicy, pull-apart bites.
Freshly squeezed orange juice: Brings natural sweetness and a fresh citrus undertone to help balance the heat and savory notes.
White onion: Adds gentle savoriness and depth to the simmering pork.
Ground oregano: Lends earthy, herbaceous notes that wake up the sauce.
Ground cumin: Adds a warm, subtly smoky flavor that pairs beautifully with the chiles.
Bay leaves: Infuse the cooking liquid with a subtle background aroma that ties all flavors together.
Water: Essential for simmering the pork until irresistibly tender.
Kosher salt: For seasoning throughout—always taste as you go!
Freshly ground black pepper: Brightens the overall flavor profile with mild heat.
Dried chile ancho: Brings mild heat, deep color, and a fruity depth.
Dried chile pasilla: Adds layers of earthy richness and elegant smokiness.
Dried chile guajillo: Infuses the sauce with bright red color and a tangy, subtle kick.
Garlic cloves: For all the classic warmth and pungency that you’d expect from great Mexican cooking.
Granulated sugar: Just a pinch to bring out the sweetness of the chiles and orange juice.
Lard (or vegetable oil): For authentic Mexican flavor and that perfect pork sear—vegetable oil works too!
White vinegar: Adds zest and tang, lifting the flavors in the sauce.

How to Make Chilorio

Step 1: Prep the Pork

Let’s get things started! Place your pork shoulder, orange juice, onion, oregano, cumin, and bay leaves in a large stockpot. Fill the pot with enough cold water to fully submerge the pork. Season generously with kosher salt and a sprinkle of black pepper—this will make all the difference later.

Step 2: Cook the Pork

Bring the pot to a lively boil over high heat, then lower the heat, cover, and let those flavors work their magic for 40 minutes to an hour. Check every now and then to ensure the pork stays happily swimming in liquid; top up with more water as needed. Once fork-tender, transfer the pork onto a plate and reserve that glorious cooking liquid, discarding the onion. This step gives Chilorio its moist, shreddable texture.

Step 3: Rehydrate the Chiles

Pop your dried chiles into a small saucepan with about 2 cups water. Let them come to a boil, then take them off the heat. The rest is easy: allow them to soak for 15 minutes until soft and plush—this ensures a luscious, smooth sauce later.

Step 4: Blend the Sauce

Time for the flavor bomb! Pour the rehydrated chiles and their soaking liquid into a blender. Add garlic, sugar, and vinegar. Blend until completely smooth, then season to taste with salt and pepper. If your blender leaves pulp behind, strain the sauce for ultimate silkiness. This chile sauce is the heart and soul of Chilorio.

Step 5: Sear the Pork

Wipe out the big pot and heat the lard (or oil) over medium-high heat. Add your pork chunks back in, letting them brown for 2-3 minutes per side. This adds incredible depth and texture. Once seared, use two forks right in the pot to shred the pork—don’t be shy! The more nooks and crannies, the more sauce it will soak up.

Step 6: Cook Everything Together

Strain the chile sauce over the shredded pork and discard any remaining pulp. Add in about 2 cups of the reserved pork broth and stir to coat every bit of meat. Let it all simmer over low heat, uncovered, for about 25 minutes. The Chilorio thickens and the flavors meld, transforming into a rich, glossy, deeply aromatic masterpiece.

Step 7: Final Touches

This is your chance to make the dish sing! Sample the Chilorio and adjust with more salt, pepper, oregano, or cumin as needed. When you’re happy, it’s showtime—your kitchen will smell amazing.

Step 8: Enjoy!

Serve your Chilorio hot, piled onto warm corn or flour tortillas. Pair it with a side of refried beans and Mexican red rice for a meal that everyone will rave about.

How to Serve Chilorio

Garnishes

Take your Chilorio to the next level with a handful of fresh and colorful garnishes. A scattering of finely chopped white onion, crisp radishes, handfuls of cilantro, and a splash of fresh lime juice instantly brighten the rich, spicy meat. Try a few pickled red onions for a hit of tangy contrast, or a dollop of crema for a dose of lushness.

Side Dishes

Chilorio loves company at the table! Classic refried beans and fluffy Mexican red rice are the ultimate companions, rounding out the meal. For an even heartier spread, add sautéed nopales (cactus), a fresh cucumber salad, or some smoky grilled corn. This dish is versatile enough to pair with any of your favorite Mexican-inspired sides.

Creative Ways to Present

Shake up dinnertime by using Chilorio in surprising ways! Fill soft tortillas for irresistible tacos, stuff into warm bolillo rolls for flavorful Mexican sandwiches (tortas), or fold it into quesadillas with melting cheese. Top breakfast chilaquiles, spoon onto tostadas, or crown baked potatoes. However you serve it, Chilorio becomes the star of the meal.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have Chilorio left over, you’re in luck. Let it cool to room temperature before storing in an airtight container. It keeps wonderfully in the fridge for up to 4 days, keeping all those deep, robust flavors intact. The flavors only get better as they mingle!

Freezing

Chilorio freezes beautifully, making it a smart make-ahead meal. Just portion cooled Chilorio into freezer bags or containers, squeeze out any extra air, and store flat in the freezer for up to 3 months. Thaw overnight in the fridge when ready to enjoy.

Reheating

To reheat Chilorio, simply transfer it to a skillet over medium-low heat, adding a splash of broth or water to keep things juicy. Warm gently, stirring, until heated through. You can also zap it in the microwave, covering it loosely, for convenience without sacrificing tenderness.

FAQs

Can I make Chilorio with a different type of meat?

Absolutely! While pork is traditional, you can swap in shredded chicken thighs or even beef chuck for a delicious twist. The key is choosing a cut that becomes tender and shreds beautifully.

Do I have to use lard? What are the options?

If you prefer to skip lard, high-quality vegetable oil works just fine for searing. The lard brings an authentic flavor and beautiful sear, but Chilorio is flexible enough to make both ways.

Is Chilorio spicy?

Chilorio is usually mildly spicy, more focused on flavor than heat. If you’re sensitive to spice or prefer things mild, use fewer chiles or opt for gentler varieties. Want extra kick? Toss in a dried chile de árbol when blending!

Can I prepare Chilorio in advance for a party?

Yes, Chilorio is a perfect party dish! Make it a day or two ahead of serving; just reheat before the party. It even improves with time, making it a host’s best friend.

What’s the best way to serve Chilorio for a crowd?

Serve Chilorio as part of a DIY taco bar with tortillas, beans, rice, and all your favorite toppings. It’s stress-free, interactive, and everyone gets to build their perfect taco!

Final Thoughts

If you haven’t yet experienced the magic of homemade Chilorio, now is the perfect time to bring this beloved Sinaloan classic to your table. It’s a dish that never fails to delight and leaves a lasting impression—so gather your favorite people, serve it with pride, and savor every flavorful bite. Happy cooking!

Chilorio Recipe

★★★★★

4.9 from 12 reviews

Author: Noah
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Chilorio is a traditional Mexican dish featuring tender chunks of pork simmered in a flavorful, spicy sauce. This recipe yields a juicy and aromatic chilorio that pairs perfectly with tortillas, beans, and rice. Follow these simple steps to create a delicious chilorio dish in your own kitchen.

Instructions

Prep the pork: Add pork, orange juice, onion, oregano, cumin, bay leaves, and water to cover in a stockpot. Season with salt and pepper.
Cook the pork: Boil and simmer for 40-60 minutes. Drain and shred the pork.
Rehydrate the chiles: Boil dried peppers in water, soak for 15 minutes.
Blend the sauce: Blend peppers, garlic, sugar, and vinegar until smooth. Season with salt and pepper.
Sear the pork: Sear pork chunks until golden brown.
Cook: Strain chile sauce over pork, add reserved liquid, and simmer.
Final touches: Adjust seasoning as needed.
Enjoy: Serve with tortillas, refried beans, and red rice.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Simmering, Blending, Searing
Cuisine: Mexican