Sinaloa Style Chilorio

Anaheim ChilesChilorioEP809

Sinaloa Style Chilorio

Sinaloa Style Chilorio

Chilorio Estilo Sinaloa, courtesy Victoria Eugenia Gonzalez of Mely Restaurante

Recipe Yield

10 to 12 servings

Cooking time

2 hours 35 minutes

Rate this recipe

3.72 from 7 votes

Ingredients

  • 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).

Comments

120comments inSinaloa Style Chilorio

  1. Cathy Smith

    Mar 31

    Hi Pati,
    We record your shows and watched the Chilorio episode last night. Plans for the weekend to make it! And the cookies!!!
    We are ordering your cookbooks today too and look forward to another season. You taking us on tours of places like Sinaloa are so special. Now we are talking about traveling there. Will check in after the weekend meal.

    1. Pati Jinich

      Apr 11

      Thanks so much Cathy! So glad you have been enjoying the show and trying the recipes, yay! Hope you cook a lot out of the cookbooks and stay tuned, new season coming out in the fall from Jalisco! Let me know how you enjoyed the Chilorio 😉

  2. David

    Mar 09

    Spent the afternoon prepping and cooking in a cast-iron pot. Came out wonderful and fired memories of being up in Ajoya, Sinaloa at Proyecto Projimo & hiking out into the mountain ranchera back in the 90’s on my bike ride from LA conducting my dissertation research. Thanks so much for this recipe!

    1. Pati Jinich

      Mar 20

      So glad you liked it and thanks for sharing you memories with me David 🙂

  3. Bill BACA

    Feb 17

    Hello Pati,
    I love your show and your recipes – you have such great energy!
    I saw your show today (I record all of your shows) and made the Chilorio. Not sure which meal we will have with the chilorio tonight but I am leaning toward the Migas.
    You may have heard this before, but your sauce for the Chilorio is quite similar to the “traditional” Chile Rojo, or Chile Colorado we make here in New Mexico. The key differences are that many of us use the New Mexico red chile pods – typically from Hatch, NM – and I personally have never used the bay leaf in red chile. I now consider this a keeper, and will try it some day with the guajillo – we simply have the red chile pods (usually Hatch chile) on hand and it is easy to find. Also, I really like what the the bay leaf does for the depth of flavor.
    Thank you for your show and for what you do for Mexican cuisine and us!

    1. Pati Jinich

      Feb 20

      Thanks so much for your post and your kind words Bill, so glad you loved the Chilorio. I love the New Mexico Chiles as well! Have a great evening 😉

  4. Betty

    Feb 13

    Pati, I was literally drooling when I saw your episode in Mocorito, and when you made the chilorio tacos. However, at the end of the episode you made a dish with corn tortillas, chilorio and eggs. I can’t find that recipe anywhere on the site. Is there a name for it? If there was, I missed it most likely because I was so drawn to that dish you made!
    Thanks! Love watching you on Rocky Mountain PBS in Colorado.

    1. Pati Jinich

      Feb 15

      Thanks so much for reaching out Betty, greetings all the way to Colorado. So glad you liked the recipes in that episode, the one you are looking for is called Chilorio Migas or Sopitas con Huevo y Chilorio in Spanish. Here is the recipe for you, enjoy! https://patijinich.com/sopitas-con-huevo-y-chilorio/

  5. Lori Zduriencik

    Jan 20

    This was so delicious! I made it tonight for dinner…Yumm!

    1. Pati Jinich

      Jan 21

      I just love Chilorio, so glad you liked it as well Lori 😉

  6. Linda

    Jan 14

    Pati
    This is one of our many favorites of your recipes. We have made breakfast, lunch and dinner with chilorio cannot get enough. It’s definitely a stable in our house hold. yum yum. Thank you 🙏 Pati.

    1. Pati Jinich

      Jan 16

      Thanks to you Linda, SO glad to read you love the Chilorio so much 😉

  7. Wayne Ruffner

    Dec 07

    Just discovered Chilorio in a breakfast burrito here in Denver. An epiphany, especially since Denver’s burritos leave me hanging too often. Love your show, Pati!

    1. Pati Jinich

      Dec 09

      Glad you found Chilorio Wayne, it is just way too good to live without it 🙂 Thanks for the love!

  8. Esther Jones

    Nov 11

    Oh my! This is so delicious! Other than the fact there are a few steps, it is not hard to make. But it’s really hard to leave it alone to cool. My husband and I both keep getting just a little taste. Yum!! Thank you Pati!!

    1. Pati Jinich

      Nov 11

      Haha, I hear you Esther, Chilorio is very hard to resist. So glad you guys liked it!

  9. Kate

    Oct 18

    I have all the ingredients for this dish and I’m not a cook, so Im freaking out a little, where can I find the video how-too so I can see how its done?

    1. Pati Jinich

      Oct 19

      Hi Kate, this is Episode 809 “Mocorito: The Land of Chilorio” from Season 8. You can watch it on Amazon Prime or check your local listings, they show re runs all the time. This tracking tool with your zip code will help you check when they are showing this particular episode 🙂 http://www.tracmedia.com/LOL/PatisMexicanTable2/

  10. Debbi Bettinger

    Oct 09

    Pati, I’ve loved watching your show and have found many recipes I think I would enjoy, but today is the first day I actually decided to go for it and made your chilorio. On my goodness, it’s one of the best things I’ve ever made. My house smells like the best Mexican restaurant I’ve ever been to. The recipe turned out perfectly, and the delicious meat was terrific in tacos and quesadillas. It made so much, I look forward to having a taco party where I can share this with a big group of friends!

    1. Pati Jinich

      Oct 27

      Yay, loved reading your message Debbi, so glad you liked the Chilorio 😉

  11. Johny Sawdust

    Sep 21

    Just made this. Had to work a bit to get rid of the liquids and glad I watched the show so I knew to do this. It tastes amazing! first things was a quesadilla, and tonight I will do that and tacos with chilaquiles tomorrow. If i get ambitious I will make some tamales too. Love the fact that this can go in a lot of directions.

    1. Pati Jinich

      Sep 24

      Absolutely Johny, enjoy a few days of a Chilorio Fest 😉

  12. Ryan Shaw

    Aug 22

    Hola Pati!

    This was the first recipe of yours I made. Muy delicioso! Awesome flavors and easy to make. I also made your four tortillas to go with the Chilorio sincronizadas. Asombroso!

    1. Pati Jinich

      Aug 23

      Gracias Ryan, so glad you liked it!

  13. Aimée deLorimier

    Aug 19

    I saw your program for the first time last Saturday and had to try this recipe. Oh my goodness it is delicious! I promised my in-laws I’d share with them, but my two teenagers and husband ate it all gone. I’ll have to make again! Thank you!

    1. Pati Jinich

      Aug 23

      Haha Aimee! Glad the family loved the Chilorio, now make a bigger second batch enough to share with the in-laws 🙂

  14. Jan c

    Aug 15

    Would love the tortilla recipe too!

    1. Pati Jinich

      Aug 18

      Of course Jan, here are both corn and flour tortillas recipes for you, enjoy! https://patijinich.com/pati_2020/corn_tortillas/ and https://patijinich.com/pati_2020/flour-tortillas/

  15. Jeannie Pauly

    Jul 30

    So very delicious! My mind is full of so many ways to use this meat! My house smells divine! I’ll be dreaming of Chilorio tonight and look forward to breakfast, lunch and dinner tomorrow. We may end up using it all tomorrow but now that I have made it once, I know I can make it again and with even more confidence. Thank-you Pati! You are always a pleasure to watch and inspire me to try recipes that I would have thought too daunting. My favorite line from this episode, “And you’re going to do this without me. And you’re going to do so well that you’re going to want to have me over!” And so true! You’ve been a highlight for me during these crazy times!

    1. Pati Jinich

      Jul 31

      Thanks to you Jeannie for your kind words! So glad the Chilorio was a success 😉

  16. Trish Huspek

    Jul 30

    Absolutely amazing flavor!!!! This has become a favorite in our family! I am mak8bg a batch as I type this!

    1. Pati Jinich

      Jul 31

      Very glad you liked the Chilorio Trish, thank you 😉

  17. Ramon Valderrama

    Jul 19

    Dear Pati…the Anaheim Chiles have a name in Spanish or a name in Mexico? As the original recipe is from Mexico I guess it must be found in Mexico with a name in Spanish. It would be of great help to cook this delicious recipe, as I live in Mexico. Thank you so much.

    1. Pati Jinich

      Jul 19

      Hola Ramon, thanks for reaching out! The Anaheim Chiles have the same name in Spanish, but if you cannot find them, the chiles you can use for this recipe are Chilacas, you can read more about them here https://patijinich.com/pati_2020/chilaca_chile/ Enjoy!

      1. Ramon Valderrama

        Jul 20

        Thank you so much Pati!

  18. Leia C

    Jul 18

    Would New Mexican green chile or poblanos be a better substitute for the Anaheim chilies? I have made the version in your cookbook before, do you think adding the orange juice to the pork as you do in the cookbook to this version would be good?

    I’ve been making a lot of your recipes lately and my family loves it. Thank you!

    1. Pati Jinich

      Jul 19

      Poblanos would be a great substitute Leia and yes, orange juice would be awesome as well, enjoy!

      1. Anonymous

        Jul 21

        Thank you!

  19. Pia Vann

    Jul 03

    Hello Chef Patti,
    I have been watching your show in the last few months &I am so intrigued by your delicious recipes &your personality..Your children are wonderful & I like seeing them be a part of your cooking show..I am also a Chef &have introduced my children &grand children to my Mediterranean cuisine.
    I would like to make your favorite cookies & definitely the Chilorio..Keep cooking as I will keep watching you..Thank you &Warm Regards ..Pia🙂

    1. Pati Jinich

      Jul 05

      Thanks so much Pia for tuning in! New Season will start the first weekend of October all the way from the beautiful State of Sonora, I hope you will like it! Keep cooking and having fun 😉

  20. Susanna

    May 30

    Hijole! I am drulling 😋. Had to print these and will make to share with my family. Can’t wait. Gracias 🙏🏽 Pati 😁

    1. Pati Jinich

      Jun 01

      Gracias a ti Susana, ya veras que les va a encantar, este Chilorio queda delicioso 😉

  21. John W

    May 25

    Pati – I just watched this episode and WOW that looks amazing! Thank you for this recipe – my wife and I love authentic Mexican food and making it ourselves.

    1. Pati Jinich

      May 28

      Awesome John, home made Mexican food is the best. Enjoy the Chilorio 😉

  22. Lisa D

    May 20

    First, let me say ‘I love your program!’. I finally ordered my guarillo peppers and made this…yum! My question is – I rendered out a lot of chilorio fat and was wondering if it could be frozen for future use? I’d hate to waste it, as it has a ton of flavor and can be used in so many other dishes.

    1. Pati Jinich

      May 20

      Of course Lisa, go ahead. You are right, is a shame to waste it, next time you may use it to fry the tortillas for enchiladas or chilaquiles for example 😉

  23. Robert ( Coachella Valley )

    May 19

    Pati: this delicious pork recipe is unlike anything I have ever prepared throughout my long culinary career. Should I be headed to my local market for tamales dough and get really wild? My tacos tonight included your raw salsa verde, pickled onions topped with Cotija. Understanding how important “sweets” are to YOU; I bought some Dulce de Leche for my next adventure Bizcotela Vestida. So pleased I met you, my best wishes for health and happiness.

    1. Pati Jinich

      May 20

      Yes Robert! Chilorio is perfect for tamales, and why not make your own dough? You can follow this recipe https://patijinich.com/pati_2020/chicken-in-green-salsa-tamal/ and fill your tamales with Chilorio instead of chicken in salsa verde, you will love them! Good luck with the Bizcotela Vestida, one of my favorite recipes ever 😉

  24. Roberto

    May 18

    What happens with the five cups of water in the pork. Drain it?

    1. Pati Jinich

      May 20

      The 5 cups of water with be almost completely reduced because remember you will be cooking the meat for one and a half hours Robert 😉

  25. Wendy

    May 18

    We don’t eat pork. Cd this be made with beef? Thanks. Watching your shows to catch up. Thanks.

    1. Pati Jinich

      May 20

      Why not Wendy? You can try with flank steak, should come out pretty good 😉

  26. Ashley

    May 17

    Pati, Pati, Pati!! Oh. My. Lord. This pork is AMAZING!! Muchas gracias!!

    1. Pati Jinich

      May 20

      Gracias a ti Ashley! Chilorio rules 😀 😀

  27. Jeffrey Marquez

    May 17

    What an unbelievable flavor! Delishious. Made this today, took my time and the pork shredded itself with the spoon. Added a few thai peppers and chopped habanero in the salsa at the end. I guess I’m hosting a taco party Tuesday.

    1. Pati Jinich

      May 20

      Yummy Jeffrey, I’m sure your Taco party will be a great success, have fun!

  28. Lawana Hilt

    May 16

    I can buy Chilorio at Walmart or Cardenas. I know it’s not the same as homemade but was wondering how many packs do I need to make this recipe? It comes in 8.8 oz pk. Thank you Pati and I lovvvveeeee your shows. I watch every single one of them. You are the best. I’m not Mexican but I love Mexican food more than any other food on this earth. Plus I was raised around Chicano’s in Calif. so I know good Mexican food and you’re authentic. Much love. Lawana in Las Vegas, NV

    1. Pati Jinich

      May 23

      Thanks Lawana for your message. If your packets come in 8.8 oz and my recipe is for 4 pounds of meat, I am thinking you will need around seven packs? It all comes actually to how many people you want to feed. Good luck!

  29. Sherre

    May 13

    Good Morning Pati, I thoroughly enjoy your program. Unfortunately my palate is EXTREMELY sensitive to “heat”& while I love the flavors I am unable to enjoy because I am overwhelmed with the heat. I prepare Thai & other international cuisine known for “heat” & have always found alternatives to the heat.. Can u suggest I substitute to the “hot” chili.. I am senior citizen from Canadian North East .. not known for spicy

    1. Pati Jinich

      May 13

      Hi Sherre, thanks so much for your message. Guajillos are really not spicy compared to other chilies, they are actually kind of sweet. In this particular recipe Guajillos are very important, but you could try to add half of them and see if your like it 😉

  30. Marty

    May 05

    Hi Pati just made your chili rip receipe. Turned out great my wife loved it. The only thing I did different was I made salsa and put it on top with queso was really good. Thanks

    1. Pati Jinich

      May 11

      You can never go wrong with queso, right Marty? Good job!

  31. Carolyn vaden

    May 03

    Just saw this episode and my mouth was watering the whole time.. i cant wait to make this for my family.

    1. Pati Jinich

      May 03

      Thanks Carolyn, hope they enjoy these recipes 😉

  32. Michael Boudreaux

    May 03

    Hi Pati,
    I love cooking authentic Mexican food and your show.
    I saw you cook this on your show, then I saw another Chilorio for Cinco de Mayo recipe from you with Anchos and OJ, braising the meat first instead of browning.
    Do you prefer one recipe or cooking method over another?
    Does the OJ taste better with Anchos over the Guajillos?
    I’ve made Carne Deshebrada with beef short ribs and quajillos.
    I have both kinds of dried chilis in my pantry and plenty of oranges, I often make dishes to my taste after trying a recipe the first time, but since this is my first attempt I was wondering if you preferred one version over the other?
    Thanks,
    Mike.

    1. Pati Jinich

      May 03

      Hello Mike! Is just two different ways of making Chilorio, both delicious. This one I learned during my travels through Sinaloa and it is so good I just had to share. Enjoy 😉

  33. Lucy Cardona

    Apr 20

    Hola Pati, vi tu programa en PBS y lo tenía grabado pero se me borró, sabes si hay algún video con esta receta y la del chilorio también??? Oye ya no sale más tu programa ?? Espero poder saber de tu, esa fue la única vez que te vi ya que el siguiente fin esperé el programa y nada, saludos

    1. Pati Jinich

      Apr 27

      Hola Lucy, desafortunadamente no tengo un video preparando chilorio, a ver si pronto! Si no encuentras el programa en tu PBS local, tambien puedes buscar en Create TV o si no en Amazon Prime. Saludos!

  34. Ana

    Apr 20

    Hi Pati,

    Can you use the chilorio as a filling for tamales?

    1. Pati Jinich

      Apr 27

      Of course Ana, and the result is amazing! Enjoy 😉

      1. David

        Jul 13

        I whipped the leftover chilorio fat into the tamal masa. Best tamales ever!

        1. Pati Jinich

          Jul 14

          What a great idea David, yumm!!

  35. Sharla

    Apr 18

    Can I use California dried chili, the grocery store didn’t have the guajillo chilis?

    1. Pati Jinich

      Apr 19

      Hey Sharla, I think California chiles could be used instead of the guajillos, they are actually very similar but Californias are less spicy, good luck!

  36. Helena

    Apr 15

    Loving this season Pati…mind you, we love every season.
    Made this tonight along with your flour tortillas…absolutely amazing!!!
    Lots for the freezer for yummy future meals.

    1. Pati Jinich

      Apr 16

      Great Helena, thanks for trying this recipe and the flour tortillas 😉

  37. Elizabeth Rosas

    Apr 13

    Hi…I made the Chilorio yesterday for our Easter dinner and it was delicious! My family loved it. I couldn’t keep enough warm tortillas on the table. My favorite part was the sauce. It was full of flavor and not too spicy.
    Looking forward to trying more of your recipes. Cooking with you has been my escape/therapy while going through this emergency crisis. Thanks again.
    Take care and safe.

    Happy Cooking!

    1. Pati Jinich

      Apr 16

      Thanks Elizabeth, glad to hear the Chilorio was a hit! Hang in there and stay strong and healthy 😉

  38. Maria

    Apr 06

    I saw this episode while staying home during the pandemic. My husband, son and I loved it!! Couldn’t find Anaheim chiles this time so substituted Poblano Chile’s with the onions and tomato and made tacos. Absolutely delicious!!

    1. Pati Jinich

      Apr 07

      Great idea Maria, I am glad to read you took the chance and it came out well. Enjoy 🙂

  39. Jennifer

    Apr 02

    Is this a very spicy recipe with the 2 chiles?

    1. Pati Jinich

      Apr 06

      Not really Jennifer because Guajillo is regularly more sweet that spicy. Give it a try, you will love Chilorio 😉

  40. Monica

    Mar 24

    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. Pati Jinich

      Mar 26

      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!

  41. Paola

    Mar 18

    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. Pati Jinich

      Mar 19

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

  42. Kari

    Feb 21

    Note to those not finding guajillo peppers… dried are abundant at Sprouts stores in the USA.

    1. Pati Jinich

      Feb 22

      Thanks so much for the tip Kari 😉

  43. Kari

    Feb 21

    Can’t wait to make this. Gracias

    1. Pati Jinich

      Feb 22

      I know Kari, it is simply delicious!

  44. Judy

    Feb 08

    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. Pati Jinich

      Feb 10

      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.

  45. Denise

    Feb 01

    Is this like an adobo?

    1. Pati Jinich

      Feb 10

      Absolutely Denise! Chilorio is very much like an adobo indeed.

  46. Denise

    Feb 01

    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!

    1. Pati Jinich

      Feb 07

      Thank you Denise for checking out the show, books and blog. I love San Miguel as well!

  47. Jeremy Hayes

    Jan 18

    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. Pati Jinich

      Jan 19

      Thrilled to hear this, Jeremy.

  48. Stephanie Rosas

    Jan 18

    Do you drain the pork from the water before you add the sauce?

    1. Pati Jinich

      Jan 21

      No, the water that remains becomes part of the sauce. Enjoy, Stephanie!

  49. Lee Woodall

    Jan 11

    When do I add the vinegar?

    1. Pati Jinich

      Jan 13

      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.

  50. Ruby Foy

    Jan 09

    This Chilrio is an Amazing recipe!!!!!!
    A++++ THANKS FOR SHARING YOUR RECIPE PATI…..

    1. Pati Jinich

      Jan 10

      Thank YOU for giving it a try, Ruby!

  51. Marilyn Albright

    Jan 07

    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!

    1. Pati Jinich

      Jan 07

      So happy you guys enjoyed it, Marilyn.

    2. Patricia Castro

      Sep 12

      Hello Pati!

      I have not made this yet but as I’m typing, I am watching your show today. This recipe looks so delicious and the town of Mocorito, I omg! Looks so cute!! Once this Pandemic is over, we may go visit.

      Thank you so much for sharing 😘

      1. Pati Jinich

        Sep 17

        Thanks to you Patricia. I hope you have the chance to visit Sinaloa soon, you will love the place and the food!

  52. Fidelina Romero

    Jan 02

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

    1. Pati Jinich

      Jan 03

      Uy mil gracias, Fidelina.

  53. Anonymous

    Dec 29

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

    1. Pati Jinich

      Dec 30

      Nice snack!

  54. Kristin

    Dec 28

    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!

    1. Pati Jinich

      Dec 30

      Exactly, Kristin. Keep the other ingredients in the same proportion as the amount of pork you use. Enjoy!

  55. Sarah

    Dec 25

    Can this be frozen for later uses?

    1. Pati Jinich

      Jan 06

      Yes!

  56. Estella

    Dec 22

    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. Pati Jinich

      Dec 23

      Abrazos, Estella!

  57. Joann

    Dec 16

    Can II substitute another pepper. Can t find guajillo peppers

    1. Pati Jinich

      Dec 20

      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!

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