← Nouns Cooking · Mexican

Ingredients

• 1.2 kg boneless pork shoulder, cut into 4 cm chunks
• 1 Bay leaves
• 2 tsp salt, plus more to taste
• 5 Dried guajillo chillies, stemmed and seeded
• 2 Dried ancho / guajillo chillies, stemmed and seeded
• 4 cloves Garlic
• 60 ml white or cider vinegar
• 120 ml fresh orange juice
• 1 tsp dried Mexican oregano
• ½ tsp Cumin seeds
• ½ tsp black peppercorns
• 2 tbsp lard (only if the pork renders little fat) (optional)
• 12 warm corn or flour tortillas, to serve

Method

1. Put the pork, bay leaf and salt in a wide heavy pot and add water to just cover. Simmer uncovered over medium heat for about 1 hour 15 min, until the water has evaporated and the meat is tender.
2. While the pork cooks, toast the chillies in a dry pan for 20–30 seconds per side, then soak in hot water for 20 min. Drain and blend with the garlic, vinegar, orange juice, oregano, cumin, peppercorns and 120 ml water until smooth.
3. Once the water is gone, let the pork fry in its own rendered fat for 10 min, turning, until browned. Add the lard if the pan looks dry.
4. Take the pot off the heat and shred the pork with two forks right in the pan.
5. Pour in the chilli sauce and cook over medium-low heat, stirring, for 15–20 min, until the meat has absorbed the sauce and looks glossy and almost dry. Taste for salt and serve in warm tortillas.

Tips

• Chilorio keeps for a week in the fridge and freezes brilliantly; reheat in a dry pan to crisp the edges.
• With flour tortillas (the Sinaloa way for burritos) it is no longer gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño Rick Bayless