Entree: Mexico – Chihuahua & Northern Mexico – Chilorio (Spicy slow-braised shredded pork cooked in a flavorful rehydrated chile, garlic, and vinegar sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 2-inch (5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 4 dried ancho chiles, stems and seeds removed (about 20 g)
- 3 dried guajillo chiles, stems and seeds removed (about 15 g)
- 1 cup (240 ml) chicken broth
- 1 medium white onion, halved (about 150 g)
- 4 garlic cloves
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil for finishing
- 1/4 cup (60 ml) orange juice (optional, for brightness)
- Warm corn tortillas for serving (do not measure)
- Chopped white onion, cilantro, and lime wedges for garnish (do not measure)

Instructions

1. Toast the chiles briefly in a dry skillet over medium heat until fragrant and pliable, about 20–30 seconds per side; avoid browning. Transfer to a bowl and cover with hot water to soak for 20 minutes.
2. Place pork cubes, halved onion, 2 garlic cloves, bay leaves, 1 tsp (5 g) salt, and 1 cup (240 ml) chicken broth in a heavy pot. Bring to a simmer, cover, and cook gently until pork is very tender, about 1.5–2 hours. Remove pork and reserve 1 cup (240 ml) cooking liquid.
3. Meanwhile, drain soaked chiles and transfer to a blender with the remaining 2 garlic cloves, soaked onion half, vinegar, oregano, cumin, pepper, orange juice (if using), and 1/2 cup (120 ml) of the reserved cooking liquid. Blend to a smooth paste, adding more broth if needed to achieve a thick sauce.
4. Shred the cooked pork into bite-sized pieces, discarding bay leaves and any excess fat or gristle.
5. In a large skillet, heat 2 tbsp (30 ml) lard or oil over medium heat. Add the chile sauce and cook, stirring, 3–4 minutes to deepen the flavors. Add shredded pork and 1/4–1/2 cup (60–120 ml) reserved cooking liquid as needed to coat; simmer uncovered until liquid reduces and pork absorbs the sauce, about 10–15 minutes. Adjust salt to taste.
6. For a slightly crisp finish, heat 1 tbsp (15 ml) vegetable oil in a skillet and briefly sear the sauced shredded pork in batches until edges caramelize, 2–3 minutes per side.
7. Serve hot with warm corn tortillas and garnish with chopped onion, cilantro, and lime wedges.