Chilorio
Chilorio, also known as Mexican Shredded Pork, is a slow-cooked delight that shines both as a standalone main or wrapped snugly in tortillas. Top it off with salsa, coriander, onions, & a sprinkle of ricotta salata (the Aussie substitute for cotija cheese), & you've got a dish that satisfies many hungry mouths. The aroma as it simmers will whisk you away to a lively Mexican casa, where every guest eagerly awaits this mouthwatering feast!
SPICINESS
SERVES
6
COOKING TIME
2.5 hr cooking meat + 35 hands on
Ingredients
- 500 grs pork shoulder
- 2 garlic clove
- 1/4 onion
- 4 bay leaves
- Salt & pepper to taste
Salsa Ingredients:
- 4 ancho chillies
- 1 guajillo chilli
- 1/4 onion
- 1/2 tbsp oregano
- 2 garlic clove
- 3 tbsp apple vinegar
- Pinch cumin
- Salt & pepper to taste
Cooking Instructions
- Clean the chillies, removing all the seeds & cook them in water until soft.
- Blend the chillies with the remaining salsa ingredients (add pork stock if needed).
- Strain the salsa to remove all solids.
- Cut the pork shoulder into 10cm pieces & place them in a pot with garlic, onion, bay leaves, salt & pepper.
- Add water & cook over medium heat for 2.5 hours until pork is tender.
- Shred the pork.
- Slice the onion.
- In another pot, heat oil & fry the sliced onion until slightly cooked.
- Add the salsa & simmer for 5 minutes.
- Add the shredded pork & cook for 15 minutes to let the pork absorb all the flavours from the salsa.
¡Buen Provecho!
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