Chilorio
Chilorio is a traditional pulled pork stew served in Sinaloa, Mexico. It’s fairly easy to make and extremely rewarding. It is regularly served with flour tortillas or mixed with scrambled eggs.
Ingredients
- 1 kg of pork
- ¾ a cup of lard
- 1 white onion
- 1 bay leaf
- ½ tsp ground cloves (or 3 whole cloves)
- 1 tsp ground black pepper
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 1 tbs oregano
- 8 garlic cloves
- ½ a cup white vinegar
- 6 dried Guajillo peppers
- 6 dried Pasilla peppers
- 1 tsp sugar
Preparation
Chop up your onion as small as you can and throw it in a large heavy pot with the lard to melt. Mince half the garlic and when the pork is almost sealed add it with two pinches of salt.
When the pork is sealed add 3 cups of boiling water. the bay leaf, the cloves and the ground black pepper. Let it boil, adding water when necessary, until the pork starts falling apart. It should take at least an hour depending on what kind of pork you’re using.
While the pork boils away remove seeds and veins of all your Guajillo and Pasilla peppers and leave them in the blender pitcher with the white vinegar, coriander seeds, oregano, sugar and the rest of your garlic.
When the pork is done take a cup of broth from the pot and add it to the blender, turn it on and blend it until all the ingredients turn in to a mush. Set that aside and take the pork out of the pot and pull it apart on a plate using two forks. Then put it back in the pot and add the blended ingredients on top.
That’s it! Serve your chilorio with flower tortillas or with a potato salad as company, or have it for breakfast with scrambled eggs!
This stew will serve 8 hungry stew lovers! Chilorio freezes just fine and will last for months.