Chilorio is a 300-year-old Mexican dish made from boneless pork loin or shoulder cooked in a chili sauce. The sauce is made from fresh or dried chiles, spices, and seasonings. The pork is simmered, shredded, and fried in lard before being mixed with the chili sauce.
Similar to carnitas, chilorio is a type of fried, pulled pork cooked in a chili sauce. Originating from the Mexican state of Sinaloa, this dish is at least 300 years old and was first created as a way to preserve meat. In modern times, it is often used as a filling for enchiladas or tacos. It can also be served as a main course, usually with a side of refried beans, salsa, or guacamole.
Chilorio normally uses boneless pork loin or shoulder for its meat. White wine and vinegar or vegetable broth are usually used to simmer the pork. A mixture of orange juice and water can also be used. Bacon fat or lard is also needed for frying meat or for including it in the sauce, but vegetable oil can be substituted. The lard provides additional flavoring to the dish, so while vegetable oil may be the healthier choice, this benefit comes at the expense of some flavor.
Chili sauce is made from fresh or dried chiles, usually ancho, chipotle, or a combination. Also included are various spices and seasonings, including cumin, oregano, garlic, and onion. You can also add parsley, salt and black pepper. Occasionally, the sauce may contain cider or white vinegar.
To make kilorio, the pork is cut into pieces and simmered for about two hours. The chiles are normally dipped in water or a small portion of the boiling broth, towards the end of the cooking process. Once soaked, the chiles are removed, seeded and chopped. Then they are placed in a blender with some of their soaking liquid and the seasonings and the mixture is pureed. The onions may first be fried in lard but are often included raw.
Once complete, the chili paste is set aside and the pork is removed from its boiling liquid and allowed to cool. When the meat has cooled enough, it can be shredded or peeled off with forks or hands. It is then fried in lard and dumped onto a paper towel. The fried pork is combined with the chili sauce and the batter is reheated one last time before the kilorio is complete.
Alternatively, the chili sauce, rather than the pork, can be cooked in oil or lard. The meat, along with some broth, is then added and mixed with the sauce. Salt is often added to taste at the end of the cooking process.
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