Best 2 Chilorio Recipes

**Chilorio: A Culinary Journey through Mexican Flavors**

Chilorio, a traditional Mexican dish, captivates taste buds with its rich, complex flavors. Originating in the state of Sinaloa, this delectable stew boasts an enticing blend of spices, tender meat, and a vibrant red sauce. Our collection of chilorio recipes offers a culinary odyssey through various renditions of this classic dish, ensuring a delightful experience for every palate. From the classic Sinaloan chilorio, renowned for its smoky and aromatic flavors, to the unique recipes of Sonora and Jalisco, each variation promises a distinctive taste adventure. Whether you prefer beef, pork, or chicken, our recipes cater to your preferences, providing step-by-step instructions to guide you in recreating this beloved Mexican delicacy at home.

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INSTANT POT® CHILORIO

Instant Pot® Chilorio image

The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes
4 oranges, juiced
1 (14.25 ounce) can low-sodium chicken broth
1 onion, sliced and separated into rings
1 teaspoon dried oregano
3 dried ancho chiles (poblanos), stemmed and torn into small pieces
2 cups boiling water
¼ cup apple cider vinegar
1 jalapeno, seeded and chopped
2 garlic cloves
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Steps:

Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Remove pork from the pot and drain. Transfer to a serving dish.
Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

Nutrition Facts : Calories 309.1 calories, Carbohydrate 14.9 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.1 g, Sodium 1339.7 mg, Sugar 9.3 g

CHILORIO

CHILORIO image

Categories Pork

Yield 8+ people

Number Of Ingredients 11

Ingredients

For the pork
■2 lbs boneless pork roast
■8 cups vegetable broth
■1/2 cup rendered pork fat back or bacon fat (you can sub vegetable oil)
For the chile sauce
■4 dried ancho chiles
■1/2 onion, chopped
■1/2 teaspoon cumin
■2 tablespoon fresh Mexican oregano (sub 1 tablespoon dried)
■3 cloves of garlic
■1 teaspoon salt

Steps:

1. Place the pork roast in a large pot, cover it with the broth and then cover the pot. Bring to a simmer and cook covered for 2 hours. During the last 20 minutes of cooking time, toss in the dried chiles to rehydrate them. When the pork is done simmering, drain off the liquid but reserve 1 cup. Remove the chiles and stem and seed them after they have cooled to the touch. Pull the pork apart using two opposing forks. The meat should shred very easily. 2. In a food processor combine the rehydrated chiles and the reserved liquid with the remaining sauce ingredients and puree until smooth. Get it as smooth as you can get it. 3. Heat the fat or veggie oil large pan or pot. Fry the pork in the fat until browned and just a tad crispy. Drain most of the fat from the pan and add the blended chile sauce and simmer for 10 minutes or until the sauce thickens and the flavors have melded together.

Tips:

Choose the right cut of meat: Pork shoulder (also known as pork butt) is the best cut of meat for making chilorio. It is a fatty and flavorful cut of meat that will hold up well to the long cooking process.
Use a good quality chili powder: The chili powder is one of the most important ingredients in chilorio, so it is important to use a good quality powder. Look for a chili powder that is made with dried, whole chilies and has a deep red color.
Toast the spices: Toasting the spices before adding them to the pot will help to release their flavor. This can be done in a dry skillet over medium heat for a few minutes.
Cook the meat slowly: Chilorio is a dish that takes time to cook. The meat should be cooked over low heat for at least 2 hours, or until it is fall-apart tender.
Use a variety of chiles: Chilorio is a dish that is traditionally made with a variety of chiles. This will give the dish a complex and flavorful heat. Some common chiles that are used in chilorio include ancho chiles, guajillo chiles, and pasilla chiles.

Conclusion:

Chilorio is a delicious and flavorful Mexican dish that is perfect for a special occasion. It is a dish that takes time to make, but it is well worth the effort. With its bold flavors and tender meat, chilorio is sure to be a hit with your family and friends.