Take your taste buds on a trip to the vibrant region of Sinaloa by making this flavorful Chilorio!
Growing up in Los Angeles, we were truly lucky to have such fantastic Mexican food close by. It’s a proud part of our community among Angelenos and Southern Californians—the wide variety of traditional, delicious Mexican dishes right in our neighborhood. When I was in my early twenties, I lived in an area buzzing with amazing restaurants, from Roman-style pizza to omakase sushi. But there’s one spot that will always hold a special place in my heart—Los Primos. This cozy Mexican restaurant serves some of the best Sinaloa-style food around. Their chilorio dish was my particular favorite, with pork so tender I couldn’t wait to order it every time.
This chilorio recipe captures all my favorite parts of that classic recipe in a dish that’s easy to make from the comfort of your own home. The boneless pork shoulder is cooked to a moist, melt-in-your-mouth perfection. The flavors of ancho chiles, parsley, oregano, and cumin come together for a dish that is truly unforgettable.
Whenever I get a craving for chilorio, I love making this recipe myself. It’s also become a favorite dish for my friends and family, who often request that I bring it along for parties or family gatherings. If you’re looking to capture the heart of Sinaloa cuisine in your own kitchen, then this might just be the dish for you!
What is chilorio, anyways?
Chilorio is a Mexican dish that originated in the Sinaloa region and is enjoyed throughout Northern Mexico and Southern California. The dish consists of slow-cooked, shredded pork that’s been fried in a flavorful chile sauce. Traditionally, it’s made with pork; however, you can also find it made with chicken and beef. To make chilorio, you typically start by cooking the meat in salted water. Once the meat is cooked, it’s shredded and fried with an array of chiles and spices. These days, chilorio sauce is relatively easy to find in Mexican supermarkets in canned or jarred form. While it may be more convenient to buy a premade sauce, I definitely recommend making it yourself. That way, you will know exactly what ingredients are in the sauce, and you can adjust the chiles and spices to your taste preferences.
How do I store leftovers?
If you’ve got any chilorio leftover, you can store it in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months as well. To defrost, I recommend leaving it in the refrigerator until it’s fully thawed. To reheat, I suggest using the stovetop. You can heat up your leftovers in a lightly oiled skillet over medium-low heat for 5-8 minutes, adding a splash of liquid if needed for moisture. You can also microwave your leftovers in 30-second intervals or bake covered at 325°F for 15-20 minutes.
Serving suggestions
Chilorio pork is a favorite of mine for two reasons: it tastes incredible and pairs beautifully with countless sides. For my last batch, I served it taco-style with these Flour Tortillas, a pot of Refried Beans, some Mexican Rice, and a bowl of this tasty fresh Salsa Recipe. I then transformed the leftovers into rice bowls the following day using Cilantro-Lime Cauliflower Rice and a fresh Avocado Salad for extra greens. Don’t forget to whip up a generous portion of creamy Chunky Guacamole to garnish each bowl.
Ingredients
- 3 pounds boneless pork shoulder cut into 2-inch chunks
- 1 1/2 cups freshly squeezed orange juice
- 1 cup water
- 1 teaspoon kosher salt divided
- 4 dried ancho chiles stemmed and seeded
- 1 small white onion chopped
- 5 garlic cloves peeled
- 1/3 cup chopped fresh parsley
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup apple cider vinegar
- 3 tablespoons vegetable oil
- Warmed flour tortillas for serving
- Cilantro chopped (for garnish)
Instructions
- Place the pork shoulder in a large pot. Add the orange juice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and let it simmer for about 40-60 minutes until the pork is fork tender and most of the liquid has cooked off.
- While the pork cooks, soak the dried ancho chiles in 1 1/2 cups hot water for about 15 minutes until softened. In a blender, add the soaked chiles with 1 1/2 cups of the soaking liquid, chopped onion, garlic, parsley, oregano, cumin, black pepper, and apple cider vinegar. Blend until smooth.
- Once the pork is tender, drain it of any remaining liquid and shred it using two forks. In the same pot, heat the vegetable oil over medium heat, pour in the chile sauce, and simmer for 5 minutes to let it thicken slightly. Return the shredded pork and to the pot and cook for an additional 20 minutes, stirring occasionally. Taste and adjust salt if needed.
- Spoon the chilorio onto warmed flour tortillas or garnish with cilantro and serve with your favorite sides. Enjoy the rich flavors of this traditional Mexican dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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