Sinaloa Style Chilorio

Sinaloa Style Chilorio

Chilorio Estilo Sinaloa, courtesy Victoria Eugenia Gonzalez of Mely Restaurante
10 to 12 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”


  • 4 pounds boneless pork shoulder or butt, fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt, divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles, stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes, cored and chopped

To Prepare

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

36 comments on “Sinaloa Style Chilorio

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  1. Hola! Apenas empecé a ver tus recetas y me encantan unas de las k kiero aser es el chilorio pero no se k es chile Anaheim? Me puedes decir por favor? Gracias!

    1. Hola Monica, el Anaheim es un chile muy popular en la parte sur de Estados Unidos, lo usan mucho en cocina Tex-Mex. No le conozco otro nombre, se que lo piden como Chile Verde-Anaheim, seguro que lo encuentras en cualquier mercado latino. Suerte!

  2. Hi Paty I visited Doña Mely in Mocorito, Sinaloa, she’s a very nice and wonderful lady her Chilorio was delicious. I hope I can share fotos soon. Thanks for sharing Paty!!

    1. Awesome Paola! Dona Mely is the best, I’m glad you had the chance to try her Chilorio first hand. Yes please, share pics 😉

  3. Hi, Pati:

    I have a question about this recipe. Are the bay leaves fresh or dried? Also, I was always told that the flavor of bay leaves was great in cooking, but to take them out before eating the food. Please explain. Thank you.

    1. Hi Judy, I normally use dry bay leaves and do take them out before eating but you can go ahead and use fresh and then you won’t need to remove them.

  4. Pati, I just checked out “Pati’s Mexican Table” cookbook. Even though most of these on your program I need this book. It’s beautiful and the directions are great and easy to read and understand.
    It threw me off a little because the titles to the recipes were an English first but the Spanish was below so I knew that what they were talking about. I moved to San Antonio Texas like 8485 and although what we have mostly has text max and learn so much from reading your blog and watching your television program. I’m a potter and I’ve given some workshops in San Miguel it is a gorgeous magical place!

  5. We love this recipe so much! I saw this on your show and we immediately made it our dinner plans. Thank you for helping us to try something new!

    1. When you blend the chiles, you add the vinegar to the blender along with the rehydrated guajillos (and garlic and bay leaves), 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, and cumin.

  6. My husband and I both thought the chilorio was delicious! We live in Oaxaca city 6 months of every year, and I have never seen chilorio on a menu, though I’m sure it’s available somewhere. I did not find Anaheim peppers so I used poblanos, and I used half the amount of pork but made the full amount of sauce, and we ate it on top of rice. I also bought a pouch of the Chata Chilorio, but am saving it for food emergency! Those beans that are in the pouches are perfect for making bean dip, I wish we had them in Alaska. Thanks for all your great recipes – we have several favorites from your cookbook!

  7. A mi esposo y a mí nos encanta tu programa y hoy estoy preparando el chilorio y también hice unos nopalitos.

  8. Sooooo good. Best texture.. I sprinkled frozen pieces on sheet pan with roasting onions and potatoes.small yukon golds as a breakfast snack.

  9. I want to try this as soon as I can find guajillo chilis. If I were to make it with half the amount of pork(about 2 pounds) would I halve the rest of the ingredients? Thank you, love your show!

  10. pati me encanta ver tu programa yo lo tengo que se graben todos tus episodios para no perderme ninguno y asi puedo retroseder y ver tus recetas una y otra ves un grande abrazo y saludos desde laguna niguel california

    1. The guajillos give it its distinct flavor, so I recommend you use them. You can find them online or at your local Latin/International store, or even some local markets. But you can also use New Mexico chiles, which are similar to guajillos. Or some people use ancho chiles, they have a different taste, but it should be delicious too. Enjoy, Joann!