This Chilorio recipe is made of lean pork braised for hours then marinated with a chiles pasilla, guajillo, and ancho adobo. Enjoy in tacos! It’s an economical dish as well as delicious!
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Like to cook with dried chiles? this recipe is for you!
I drool just thinking about this dish! I think you’ll too as soon as you taste this Chilorio!
It’s a typical dish from the northwest region of Mexico, particularly in the states of Sinaloa and Sonora. Its name comes from the combination of two words: “chile” and “lorio”, the latter referring to the shredded meat used to prepare this delicious dish.
To make it, the pork is cooked until tender, then shredded and cooked in a mixture of dried chiles, garlic, cumin and other spices.
The result is a juicy meat full of flavor, with a spicy touch that can vary in intensity depending on personal tastes. It’s usually served in tacos, tortas or simply as a garnish for other Mexican dishes. It’s versatility has made it, along with cochinita pibil and barbacoa, favorites in taquerias and food stands throughout Mexico.
Normally Chilorio is cooked with fatty meat and some lard but I’m keeping this recipe low in fat as it’s better for you. I feel that the adobo made with guajillo and ancho chiles adds tons of flavor without needing the extra fat.
I’m always looking for ways to remove calories from my recipes without compromising the authentic flavors and this one worked perfectly!
Let’s Make Chilorio!
- Add the shredded meat and saute for about 4 minutes. Add the adobo (Tip:, add ½ cup of water to the blender to rinse the remaining of the adobo to make sure nothing remains in the blender’s glass then add to the meat).
- Mix the meat and adobo well. Cook, stirring occasionally for about 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
- Taste for salt and add if needed according to taste.
- The texture should be nice and red and not be soupy (just like a pull pork consistency).
- Serve warm over flour or corn tortillas.
- In a large pot, add the pork (season with salt & pepper) 2 cups water, 4 garlic cloves and ¼ of onion. Cook on medium low, covered with a lid for 1 hour and 40 minutes.
- When the meet is tender, add the dried chiles to the pot and integrate with the juices and meat. Let them hydrate with the meat for about 20 minutes on medium heat.
- To a blender, add the chiles, the other ¼ onion, 2 raw garlic cloves, plus 2 to 3 large cooking spoons of the meat juice. Note: If it needs more meat juice to blend, add more.
- Blend for about 2 minutes or until you no longer see chile pieces.
- When the meat is done, transfer the pork to a large bowl and shred with two forks or your hands.
- On the same pot, heat 1 tablespoon oil on medium-high heat.
- Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
- Mix the meat and adobo well. Cook, stirring occasionally for about 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
- Taste for salt and add if needed according to taste.
- The texture should be nice and red and not be soupy (just like a pull pork consistency).
Serving Suggestions
Chilorio is traditionally served in tacos, and if we want to be faithful to the Sinaloa style, serve them with some good flour tortillas, as well as a little chopped onion, cilantro, a drizzle of lime juice and tomatillo salsa. Of course, if you want to serve them in corn tortillas it’ll be fine. No harm in that!
When I made this for my hubby and I, we eat for two days plus I still had leftover meat. I froze it and intend on eating it like a torta next time. You can also make burritos with large flour tortillas.
More Mexican Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Chilorio (Sinaloa Style Shredded Pork)
Ingredients
- 2 pounds lean pork loin - cut into chunks
- 3 cups water
- 6 large garlic cloves - whole
- ½ large onion (dived into ¼)
- 2 large bay leaves (or 4 if they're small)
- Salt & pepper to season the pork.
For The Chilorio Adobo
- 3 large chile guajillos - seeded and rinsed.
- 2 large ancho chile - seeded and rinsed.
- 1 teaspoon Mexican oregano
- 10 whole peppercorns
- ½ teaspoon ground cumin
- ½ teaspoon ground cilantro
- 1 Tablespoon powder chicken bullion
- ¼ cup apple or white vinegar
- 2 Tablespoon vegetable oil or pork lard
To Serve
- Flour or corn tortillas for serving
- chopped onion & cilantro.
- Your favorite salsa.
Instructions
- In a large pot, add the pork (season with salt & pepper) 3 cups water, 4 garlic cloves, ¼ of onion and bay leaves. Cook on medium low, covered with a lid for 1 hour and 40 minutes.2 pounds lean pork loin, 2 large bay leaves (or 4 if they're small)
- When the meet is tender, add the whole dried chiles to the pot and integrate with the juices and meat. Let them hydrate with the meat for about 20 minutes on medium heat.3 large chile guajillos, 2 large ancho chile
Make the adobo
- To a blender, add the chiles, the other ¼ onion, 2 raw garlic cloves, oregano, peppercorns, cumin, ground cilantro, bullion, white vinegar. Plus 3 to 4 large cooking spoons of the meat juice or as much needed to blend the chiles.1 teaspoon Mexican oregano, 10 whole peppercorns, ½ teaspoon ground cumin, ½ teaspoon ground cilantro, 1 Tablespoon powder chicken bullion, ¼ cup apple or white vinegar
- Blend for about 2 minutes or until you no longer see any chile chunks.
- When the meat is done, transfer the pork to a large bowl and shred with a fork in t. On the same pot, heat 1 tablespoon oil on medium-high heat.
- Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
- Add the adobo (Tip:, add ½ cup of water to the blender to rinse the remaining of the adobo to make sure nothing remains in the blender's glass then add to the meat). Mix the meat and adobo well. Cook, stirring occasionally for about 6 to 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
- Taste for salt and add if needed according to taste. Serve warm.
This looks amazing. Serve with cilantro lime rice would be perfect. Thanks!
Thank you, Ann!!!!
The rich, flavorful blend of spices and tender pork created a mouthwatering dish that my whole family loved. It’s definitely going to be a staple in our household from now on!
Thank you, Gianne!!!
This turned out amazingly well! The meat was super tender and perfectly cooked, and made delicious tacos when paired with tortillas. We loved it!
Thank you, Anjali!!!
This Chilorio recipe is so full of savory flavor! It’s perfect for making ahead to have on hand, and it freezes well, too. Thanks for the recipe!
Thank you, Renee!!!
Ana, this recipe meet is Amazing!!!!!
Thank you, Brenda!!!
The chilorio recipe was excellent.Have to make it again tomorrow.
Thank you for sharing such a delicious recipe Ana!
Loves!
That’s it my friends! I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! xo, Ana