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Lorenza

Lorenza Ávila

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Recipe

Chilorio of Sinaloa

1h 30 mins
Half
22
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El Chilorio is a traditional pork stew from Sinaloa, served with flour tortillas. It also tastes good with scrambled eggs.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 1/2 kilos Pork Meat, without bone and cut into 2 cm cubes
  • 1 1/2 cups Water
  • 2 teaspoons salt
  • 2 tablespoons lard, (optional)
  • 3 ancho chili peppers, deveined and seedless
  • 1 teaspoon Dried oregano
  • 1/2 teaspoons ground cumin
  • 1/3 cups parsley, chopped
  • 6 cloves garlic, peeled

Preparation

Put the meat with 1/2 cup of water and salt in a saucepan. Leave to simmer for 45-50 minutes or until the liquid is eliminated and the meat is fried in the fat that has been released. If there is not enough fat, add the butter and continue until the meat is golden brown.
Place the chiles in a small saucepan with the remaining cup of water. Cover, and simmer for 10 minutes. Pass the chilies and water to a food processor and add the oregano, cumin, parsley, and garlic. Grind together.
Add the ground chilies to the pan with the fried meat. Put on the fire until it starts to boil; Then lower the heat, cover and let it simmer for 1 hour, or until the meat is tender. (you can add a little more water if necessary).

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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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