Deborah Dana

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Recipe

Chilorio

Name: Chilorio
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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Deborah Dana

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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

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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).