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Chilorio is a pork dish originally from the Mexican state of Sinaloa. Chilorio is usually made with pork that is slowly cooked for hours until it falls apart. It is then shredded, fried in pork lard and cooked in a chili sauce made with dried chilies .


for 6 portions
1.5 kg of pork shoulder cut into pieces of approximately 2.5 cm (1.5 lb)
375ml water
1 bay leaf
Lard (optional)
¼ cup white vinegar (optional)
40g Chilorio Mex-Al seasoning.


Place the meat, 125ml water, bay leaf and salt in a pot. Cook with a lid on low heat for about 45 minutes, until the meat is tender, uncover the pot and let the water evaporate completely and the meat begins to fry in its own fat. If necessary, add the lard now.
Once the meat is lightly browned, remove the bay leaf and add the Mex-Al chilorio seasoning. Allow the seasoning to brown briefly with the meat and add the remaining 250ml water*, mix well, bring to a boil and season with salt and pepper to taste.
Lower the heat and simmer covered for one hour or until the meat is so tender that it can be easily shredded with a fork. If necessary, more water can be added gradually.
Serve hot with flour tortillas and hot sauce. It is important to mention that in the northern states of Mexico, wheat flour tortillas are consumed in preference to corn tortillas.
*In this step you can add ¼ cup of white vinegar to the meat (optional).

Tags: Chilorio

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