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Deborah

Deborah Dana

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Chilorio

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The chilorio is pork seasoned with wide chili. This traditional dish from Sinaloa is enjoyed with tortillas, rice and beans.
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Ingredients

6 portions
  • 1 1/2 kilos Pork Meat, cut into cubes
  • 5 cloves garlic
  • 1/4 cups cumin
  • 1 tablespoon oregano
  • 4 ancho chili peppers, without seeds (3-4 chiles)
  • 2 tablespoons butter
  • 2 tablespoons salt
  • 1 1/2 cups Water
  • 1/3 cups fresh parsley, chopped

Preparation

In a large saucepan, cook 1/2 cup of water, pork and salt over medium heat. Cook for 45-50 minutes or until the liquid has evaporated and the pork is cooled slightly in its own fat.
Add the butter and cook for 5 more minutes.
In a small saucepan, boil the chiles in 1 cup of water, reduce to a low heat, cover and cook for 10 minutes.
Place the chilies and water in a blender and add the oregano, cumin, parsley and garlic. Blend to make a sauce.
Pour the sauce over the pork and place over medium heat until it boils, lower the heat, cover the saucepan and cook for 1 hour or until the pork is tender and easy to cut (if you see that you need more water during cooking the You can add).

PRESENTATION

Sira accompanied by tortillas, beans and rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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