Entree: Mexico – Chihuahua / Northern Mexico – Chilorio Chihuahuense (Chihuahua-style Chilorio)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs 10 min

Additional 20 min

Total 3 hrs

Ingredients

- 3.5 lb (1.6 kg) pork shoulder, boneless, trimmed, cut into 2-inch (5 cm) cubes
- 1 tbsp (15 ml) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 5 dried guajillo chiles, stems and seeds removed (about 1.2 oz / 35 g)
- 3 dried ancho chiles, stems and seeds removed (about 1.5 oz / 42 g)
- 2 dried cascabel chiles, stems and seeds removed (about 0.5 oz / 15 g)
- 6 garlic cloves, peeled
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 cup (120 ml) chicken broth (for the chile paste)
- 2 cups (480 ml) low-sodium chicken broth (for braising)
- 1 bay leaf
- 3 tbsp (45 ml) pork lard or vegetable oil (for finishing)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 12 corn tortillas
- 1.5 cups (300 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil (for rice)
- 2 1/2 cups (600 ml) chicken broth (for rice)
- 1/4 cup (40 g) yellow or white onion, finely diced (for rice)
- 2 cups (480 g) canned refried pinto beans, warmed
- 1 medium red onion, thinly sliced (for quick pickle)
- 1/2 cup (120 ml) apple cider vinegar (for quick pickle)
- 1 cup (240 ml) hot water (for quick pickle)
- 1 tbsp (12 g) granulated sugar (for quick pickle)
- 1 tsp (5 g) kosher salt (for quick pickle)
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 6 radishes, thinly sliced, for serving (optional)
- Lime wedges, for serving

Instructions

Short Description:
Rich slow-cooked pork marinated in a toasted dried-chile, garlic, and cumin sauce, shredded and crisped in a bit of lard, served with rice, warm corn tortillas, refried beans, and quick-pickled onions for a complete main-course meal.

Regional Notes:
This Chilorio Chihuahuense uses a blend of local dried chiles (guajillo, ancho, and cascabel) and a pronounced cumin-garlic profile typical of northern Mexico; the pork is slow-braised until tender and then lightly crisped in lard, a hallmark finishing step in Chihuahua-style chilorio that differs from wetter, stewed versions elsewhere.

1. Season the pork cubes with 1 tbsp (15 ml) kosher salt and 1 tsp (5 g) black pepper. Set aside while you prepare the chile paste.
2. Toast the dried chiles briefly in a dry skillet over medium heat, about 15–30 seconds per side, until fragrant but not burned. Remove stems and shake or scrape out seeds. Tear into pieces.
3. Place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 1/4 cup (60 ml) of the soaking liquid.
4. In a blender, combine softened chiles, reserved soaking liquid plus 1/2 cup (120 ml) chicken broth, garlic cloves, 2 tsp (4 g) ground cumin, 1 tsp (1 g) dried Mexican oregano, 1 tbsp (15 ml) apple cider vinegar, and a pinch of salt. Blend until very smooth, adding a little more broth if needed to reach a thick sauce consistency.
5. Heat 2 tbsp (30 ml) vegetable oil in a large heavy Dutch oven or deep skillet over medium-high heat. Brown the pork cubes in batches until well-seared on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.
6. Reduce heat to medium, add the chile sauce to the pot and cook, stirring, 2–3 minutes to deepen the flavors. Scrape up browned bits. Return all pork to the pot, add 2 cups (480 ml) chicken broth and 1 bay leaf, bring to a simmer.
7. Cover and braise gently on low heat for 1.5–2 hours, or until the pork is very tender and shreds easily. (Alternatively, braise in a 325°F / 160°C oven covered for the same time.)
8. Meanwhile prepare quick-pickled onions: place sliced red onion in a bowl; stir together 1/2 cup (120 ml) apple cider vinegar, 1 cup (240 ml) hot water, 1 tbsp (12 g) sugar, and 1 tsp (5 g) salt. Pour over onions, let cool to room temp, then refrigerate until serving (at least 20 minutes).
9. Prepare the rice: heat 2 tbsp (30 ml) vegetable oil in a medium saucepan over medium heat. Sauté 1/4 cup (40 g) diced onion until translucent, add 1.5 cups (300 g) rinsed rice and stir to coat and lightly toast, about 2 minutes. Add 2 1/2 cups (600 ml) chicken broth, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
10. When pork is tender, remove bay leaf and transfer pork pieces to a tray. Using two forks, shred the pork into bite-size pieces, discarding any excess fat. Skim any excess fat from the braising liquid and reserve a little sauce to moisten the meat (about 1/2–3/4 cup / 120–180 ml).
11. Return the shredded pork to the pot with 3 tbsp (45 ml) lard or oil and the reserved braising sauce. Cook over medium-high heat, stirring occasionally, until edges of pork begin to crisp and darken in spots, about 8–10 minutes—this finishing step is essential for Chihuahua-style chilorio texture.
12. Stir in juice of 1 lime, taste and adjust seasoning with more salt if needed.
13. Warm the corn tortillas on a dry skillet or comal until pliable. Warm refried beans.
14. To serve: mound rice on plates, spoon a generous portion of chilorio beside it, add a scoop of warm refried beans. Offer warm tortillas, quick-pickled red onion, chopped cilantro, sliced radishes, and lime wedges so diners can assemble tacos or eat plated.
15. Leftovers: store cooled chilorio in an airtight container in the refrigerator up to 4 days; reheat gently in a skillet with a splash of water or broth to loosen.