Entree: Mexico – Sinaloa & Pacific Coast – Chilorio (Shredded slow-braised pork in a deeply seasoned chile-garlic sauce, often crisped in lard)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed and cut into large chunks
- 1 tbsp (15 ml) lard or vegetable oil for searing
- 8 dried guajillo chiles, stems and seeds removed (about 40 g)
- 4 dried ancho chiles, stems and seeds removed (about 30 g)
- 2 cups (480 ml) hot water for soaking chiles
- 1 cup (150 g) white onion, coarsely chopped (about 1 medium onion)
- 4 cloves (12 g) garlic, peeled
- 2 tbsp (30 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bay leaf
- 1/4 cup (60 ml) rendered pork fat or additional lard (can substitute vegetable oil)
- 1/2 cup (120 ml) reserved chile soaking liquid (from above)
- 1 tbsp (15 g) sugar (optional, to balance acidity)
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving
- Warm corn tortillas, for serving

Instructions

1. Toast the dried chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned, then transfer to a bowl and cover with 2 cups (480 ml) hot water; soak 15–20 minutes until softened.
2. Drain chiles, reserving 1/2 cup (120 ml) of the soaking liquid. In a blender combine soaked chiles, 1 cup (150 g) chopped onion, 4 cloves (12 g) garlic, 2 tbsp (30 ml) vinegar, 1 tsp (2 g) cumin, 1 tsp (1 g) oregano, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/2 cup (120 ml) reserved soaking liquid; blend to a smooth purée, adding a little extra soaking liquid if needed.
3. Heat 1 tbsp (15 ml) lard or oil in a heavy Dutch oven over medium-high heat. Brown pork shoulder chunks in batches until well colored, about 4–5 minutes per side; transfer browned pork to a plate.
4. Reduce heat to medium, add 1/4 cup (60 ml) rendered pork fat or lard to the pot and pour in the chile purée; cook, stirring, 2–3 minutes to bloom the spices. Return the browned pork to the pot, add 1 bay leaf and enough water to barely cover the pork (about 1–1.5 cups / 240–360 ml), bring to a simmer.
5. Cover and simmer gently for 1.5–2 hours, or cook in a 325°F (160°C) oven for 1.5–2 hours, until pork is very tender and shreds easily. Check occasionally and add a bit more water if the sauce reduces too quickly.
6. Remove pork to a cutting board and shred with two forks. Discard bay leaf. Stir shredded pork back into the pot and simmer uncovered over medium heat 8–12 minutes to reduce and concentrate the sauce; stir in 1 tbsp (15 g) sugar if desired to balance flavors.
7. For a traditional finish, heat a skillet with 1–2 tbsp (15–30 ml) lard and pan-fry portions of the shredded pork until edges are crisped, about 3–5 minutes per portion, then return to the sauce.
8. Adjust salt to taste, garnish with chopped cilantro, and serve hot with warm corn tortillas and lime wedges.