Entree: Mexico – Sonora – Chilorio (Slow-cooked shredded pork simmered in a spiced rehydrated chile and citrus sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 2-inch pieces
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 3 dried ancho chiles, about 0.9 oz (25 g), stems and seeds removed
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 1/2 cup (120 ml) orange juice (fresh preferred)
- 1/4 cup (60 ml) white vinegar
- 4 cloves (about 12 g) garlic
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) ground cinnamon
- 1/2 cup (120 ml) chicken stock or water (additional cooking liquid)
- 2 bay leaves
- 1/4 cup (60 ml) vegetable oil or lard (for finishing/shallow fry)
- Fresh cilantro leaves for garnish (optional)
- Warm corn or flour tortillas for serving

Instructions

1. Season pork pieces with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil or lard in a large heavy pot over medium-high heat. Brown pork in batches until well seared on all sides, about 3–4 minutes per side. Remove and set aside.
2. While pork browns, remove stems and seeds from ancho chiles. Place chiles in a bowl, pour 1 cup (240 ml) hot water over them, and let soak 15–20 minutes until softened. Reserve soaking liquid.
3. Drain most of the chile soaking liquid, reserving about 1/4 cup (60 ml). In a blender combine rehydrated chiles, reserved 1/4 cup (60 ml) soaking liquid, orange juice, white vinegar, garlic cloves, oregano, cumin, ground cloves, and cinnamon. Blend to a smooth paste, adding a little extra water if needed for blending.
4. Return all browned pork to the pot. Pour the chile sauce over the pork, add 1/2 cup (120 ml) chicken stock or water and 2 bay leaves. Bring to a simmer, cover, and reduce heat to low. Simmer gently until pork is fork-tender, about 1.5–2 hours (or pressure cook 35–45 minutes).
5. Remove pork to a tray and shred with two forks, discarding bay leaves. Skim any excess fat from the cooking liquid and then stir the shredded pork back into the sauce to moisten; taste and adjust salt.
6. Heat 1/4 cup (60 ml) vegetable oil or lard in a large skillet over medium-high heat. Add shredded pork in batches and fry briefly, 3–5 minutes per batch, stirring, until some edges are crisp and sauce has concentrated.
7. Serve hot garnished with cilantro if desired, with warm corn or flour tortillas. Chilorio also keeps well and may be reheated gently; flavors deepen after resting.