Name: Sinaloa Chilorio
Prep time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 kilos pork, boneless and cut into 2 cm cubes; 1 1/2 cups water; 2 teaspoons salt; 2 tablespoons lard, (optional); 3 ancho chiles, de-seeded and deveined; 1 teaspoon dried oregano; 1/2 teaspoons ground cumin; 1/3 cups parsley, chopped; 6 cloves garlic, peeled

Preparation

1h 30 mins

Medium

Place the meat with 1/2 cup of water and salt in a saucepan. Let it simmer for 45-50 minutes or until the liquid is gone and the meat is frying in its own fat. If there is not enough fat, add lard and continue until the meat is browned. Place the chiles in a small saucepan with the remaining cup of water. Cover and simmer for 10 minutes. Transfer the chiles and water to a food processor and add the oregano, cumin, parsley, and garlic. Grind together.