Sinaloa Style Chilorio

Name: Sinaloa Style Chilorio
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
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)

Chilorio Estilo Sinaloa, recipe courtesy of Victoria Eugenia González of Mely Restaurante

Recipe Yield

10 to 12 servings

Cooking time

2 hours 35 minutes

Rate this recipe

4.60 from 10 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

188comments inSinaloa Style Chilorio

Taryn Hall

Oct 31

Can you also please tell me which season and episode this is from?
Thank you

1. Pati Jinich
  
  Nov 19
  
  It is from Season 8 Sinaloa, Episode 809: Mocorito, the land of Chilorio 😉
  
Willie Bob

Aug 15

Sinaloa Chilorio…..seems very close to West Texas (Lubbock TX), Tex-Mex Carne Guisado. Fatty Pork with Sause….ROJO (RED) cooked low and slow. I live in OK now…….it was something new in this part of the world 30 years ago. Here they make ASADA……I prefer the Pork.
Enjoy your Recipes, Show and have watched those Boys grow up!
As you stated, you and Dany’s world is changing.

1. Pati Jinich
  
  Aug 19
  
  I know! Thanks so much for the kind words Willie!
  
2. Taryn Hall
  
  Oct 31
  
  Hiya
  
  Do you need to do the last step with the tomatoes? Or can you use the base as is?
  
Danny Bond

Aug 15

Muy Excelente!!!!

1. Pati Jinich
  
  Aug 19
  
  Gracias 🙂
  
Pat

Aug 15

Love this, so yummy.

1. Pati Jinich
  
  Aug 19
  
  Yay, gracias!
  
Canita

Jun 09

Hello, I can’t find anaheim peppers, what can I use instead?

1. Pati Jinich
  
  Jun 10
  
  You can go with poblanos or cubanelles Canita 🙂
  
VK

May 05

Is there a recipe for the milk caramel sweet from this episode?

1. Pati Jinich
  
  May 20
  
  Yes! You can make your own dulce de leche or cajeta at home VK, here you go: https://patijinich.com/homemade-cajeta-or-dulce-de-leche/
  
Lynne Berry

Feb 15

Hi Pati, I watched the episodes about Sinaloa cuisine. Fascinating! I plan on making the chilorio and am wondering if it can be frozen? I am just one person, can’t possibly eat this all at once. Well, I could try😆

1. Pati Jinich
  
  Feb 15
  
  Haha, yes Lynne, it freezes pretty well, or you can also half the recipe and eat it for a couple of days in quesadillas, on top of rice, tacos or tortas. The possibilities are endless!
  
  1. Lynne Berry
    
    Feb 16
    
    I’m excited! Thanks Pati!
    
Kathy

Feb 04

This was so easy & delicious on this crazy stormy day. My son is enjoying it between swabbing the floor & me after digging draining ditches – our house is flooding due to the excessive rain here today. So the chilorio has most definitely hit the spot for us. Thank you again, Pati.

1. Pati Jinich
  
  Feb 08
  
  So happy to hear you guys like the Chilorio and that is bringing you some comfort in such difficult times, un abrazo!
  
Steven Glaser

Jan 21

I made the Chilorio yesterday for my daughter and I. It was so delicious. I followed every step and it turned out perfect. I cant wait for my wife to get home and try it.

1. Pati Jinich
  
  Jan 27
  
  Happy you guys liked this recipe Steven!
  
Terry

Dec 05

I looooove Pati’s Mexican Table! I love my kitchen and do a lot of my good work in there. I watch PMT all the time! Please continue to do GREAT cooking!

1. Pati Jinich
  
  Dec 08
  
  So happy to hear you enjoy the show Terry, gracias!
  
Stephanie

Sep 23

Just watched your episode on chili rio and had to follow your page I love it !

1. Pati Jinich
  
  Oct 10
  
  Thanks so much Stephanie, so glad you found me!
  
Mike from Corpus Christi Texas

Jul 12

Pati, wife and I both collaborated and made your recipe to the tee. It was delicious. Served it with aquacate slices, jalapeños torreados, 2 enchiladas con queso fresco with the corn tortillas bathed in the chilorio sauce and lastly some yellow corn with Chipotle.

1. Pati Jinich
  
  Nov 05
  
  OMG my mouth is watering you guys, yummy menu!
  
Kelly

Jan 18

Hi Pati, I love your show here in Melbourne Australia. Your Chilorio recipe is made at least once a month in our house. Unfortunately, I too have struggled to find guajillo chillies and as I cant take too much heat, I substitute the dish with 8 roasted peppers, 1 tablespoon chipotle sauce & 1 tablespoon chili flakes. It still gives the gorgeous color, with a bit of a kick! I hope you wont be offended. Thank you so much for introducing me to your “multi purpose meat”. Kelly January 2023

1. Pati Jinich
  
  Jan 28
  
  Sounds awesome Kelly, we have to do with what we have on hand, thanks for sharing!
  
IRMA IRENE BAUTISTA

Jan 17

Pati, I found a package of prepared Chilorio at Costco a while back that I have yet to try. I had never even heard of Chilorio until you visited Sonora last year! I remember that after you went through the long process, you mentioned there was a short cut! What can be added to this pkg to make it taste authentic?

1. Pati Jinich
  
  Jan 29
  
  I would say try it first and if not tasty enough add more guajillos and more garlic!
  
S.Lynn

Dec 04

Only the best make it into my recipe binder. This is a headliner. Already sent your link to a couple of friends. Right now I’m eating your rice pudding recipe. Yum yum. Also made your canelo pumpkin torito today. It puts egg nog and Tom n Jerry’s to shame.

1. Pati Jinich
  
  Jan 02
  
  So very glad you liked those recipes, yay, super yay!
  
2. Misty
  
  Jan 20
  
  Which liquid do you put into the blender? Is it the liquid from the pork or from the chili mixture?
  
  1. Pati Jinich
    
    Jan 29
    
    From the chilies 😉
    
Ann Brady

Jul 31

You make the preparation for these recipes look so “do-able!” And they are! I made the Chilorio after watching the Sinola episode.
It is so good!! Thank you!!

1. Pati Jinich
  
  Aug 16
  
  Thanks so much Ann, this is very sweet of you!
  
Amey Shaw

Jul 19

OMG!!!! Pati Jinich this is one of the very best recipes I’ve ever made. (And I’ve been cooking professionally for 3+ decades)
I’m not usually one to follow recipes, but I trust you implicitly and I am so glad I do!!
I followed your recipe almost exactly with the only change-is that when I was initially cooking the pork, I added the bay leaves to that water so the bay flavor would infuse deeper into the meat. It came out amazingly wonderful.
To meet as you had demonstrated, shredded itself. I’ve been enjoying it all by itself with a sprinkling of queso fresco, or feta, and eating it right out of a bowl with some tortillas on the side.
The color of the guajillo chile sauce is so bright and it makes me happy just to look at it! Thank you so much for this incredible recipe.

1. Pati Jinich
  
  Jul 28
  
  Thanks to you for this incredible review Amey, so glad you liked this Chilorio so much!
  
Annabel

Jul 03

I made this Chilorio and it was delicious! I couldnt find Guajillo peppers so i used a combination ob Ancho Chile and New Mexico peppers. Came out great!

1. Pati Jinich
  
  Jul 20
  
  Great sub Annabel, so glad you enjoyed the Chilorio 🙂
  
Carolina

Jun 24

Pat, I want try your chilorio but, it’s just my husband and I. Can I freeze the left over chilorio?

1. Pati Jinich
  
  Jul 08
  
  Absolutely! And also you can cut the recipe in half 😉
  
Tim

Feb 17

I made this tonight and it was spectacular!
I made the base and had tacos with Chilorio and made a topping with roasted poblanos and caramelized onions (caramelized in the pork fat!) with Mexican oregano and topped them with queso fresco and a generous squeeze of lime!
Great recipe Pati! Thanks!

1. Pati Jinich
  
  Feb 18
  
  OMG Yummy! What a great idea for a topping!
  
Christine

Feb 02

Hi Pati,
Just whipped up a batch and it is wonderful! Thank you!

1. Pati Jinich
  
  Feb 03
  
  My pleasure Christine, glad you liked it!
  
Sharon

Jan 29

I’ve made this twice now……….husband & son just love it……………….son bought me all 3 of your books………….
The only problem I have is getting rid of all the water from cooking the pork……not sure if I’m doing something wrong or not reading right.
Haven’t had a bad meal from any of your books yet…………

1. Pati Jinich
  
  Feb 08
  
  So happy you got the books Sharon, have fun in the kitchen!
  
2. Luz
  
  Apr 21
  
  Sharon,
  You shouldn’t have any water left over. You pour the chili puree in the same pot and cook together.
  
  1. Naomi
    
    Nov 29
    
    Thanks for this comment. I haven’t seen the episode and wasn’t imagining that all the water gets cooked off. Thanks again!
    
Olga Deibert

Jan 22

Se ve riquísimo 😋 lo voy a preparar , muchas gracias . Sra Patty

1. Pati Jinich
  
  Jan 23
  
  Gracias a ti Olga, cuentame si te gusta cuando lo prepares 🙂
  
Phil Seavey

Oct 27

Hi Pati,
I made Chilorio today and it came out fantastic. My wife and guests were stunned at how delicious it was.
I deviated a bit because I didn’t have enough guajillo chiles so I added some pasilla chiles and they added a nice additional flavor. I also cooked the pork in my smoker with applewood chunks and finished it in the pot like you taught us. Thank you so much for another great recipe!!! This will be a family favorite for sure. Love your show!

1. Pati Jinich
  
  Oct 29
  
  Wow, thanks for sharing your twist to this recipe Phil, sounds like it was yummy! And so glad you have been tuning in and enjoying the show!
  
D.

Aug 08

Hola Pati,

I made this tonite and the family loved it. I did it strictly by the recipe. they had tacos and I had sincronizada. The only complaint was that the guajillo skins were tough, flaky, and hard. Any suggestions?

1. Pati Jinich
  
  Aug 15
  
  Hi D, remember the Guajillo chiles have to be boiled until completely rehydrated and soft before blend them into a sauce 🙂
  
Dennis Troxtell

Jun 30

I’ve made several of your dishes over the years, but this recipe is going to the top of my list. The first night we made tacos with it. The next morning, I heated some of the Chilorio in a cast iron skillet. I the made wells around the pan and cracked eggs into them. Quite possibly the best huevos rancheros ever! With the mixture we had left we made tamales. This is a great all-around base for any pork dish.
Thank you for sharing it
Dennis

1. Pati Jinich
  
  Jul 04
  
  Awesome Dennis, this is the beauty of Chilorio, it is so versatile it goes well with almost everything, enjoy!
  
2. Jesse
  
  Sep 11
  
  I am SO glad you’re back, Ms. Pati! This old man has missed you and your show! I’ve enjoyed them so much, and we’ll, I’ve got to admit. Your accent, like my wife’s Southern accent, just “get” me!
  
  I think what is so great about you is your enjoyment and enthusiasm for your foods, your cultures as well as being “in” our living rooms.
  
  I just watched the Chilorio episode so you know what I’m going to try!
  
  Wow! What a great use for leftover meals! It’s just my wife and me, so for two…!
  
  1. Pati Jinich
    
    Oct 03
    
    Thanks for the kindness Jesse 🙂
    
Ann Neuman

Jun 26

So good and freezes beautifully. I can make a torta , burrito, taco , slider, grilled cheese sandwich in a very short time and to great praise. Many thanks.

1. Pati Jinich
  
  Jul 03
  
  Absolutely, that is one of the things I love about Chilorio as well Ann, enjoy!
  
Tina Hernandez

Jun 20

Ese muchísimo, cuanto dura en el freezer?…

1. Pati Jinich
  
  Jul 04
  
  3 o 4 semanas facilmente Tina, y lo puedes ir sacando para hacer tacos, tostadas, tortas o comerlo con arroz. Espero que lo disfrutes!
  
Deborah

May 29

I am now salivating. This Sinaloa Style Chilorio will be on my stove very soon.
Pati, I have been watching your shows and loving them for years. I love listening to you speak. I love the places that you take me.
Your boys are very handsome and well behaved.

1. Pati Jinich
  
  Jun 12
  
  Thanks so much Deborah! You are very kind and I love to know you have been tuning in and enjoying the show, un abrazo!
  
Velma

May 16

Patient, saw this episode today. Absolutely love your show. Is there any way you could include a small image with your recipe when they print for the non- Mexicans who cannot remember the recipes just by their names? Thanks

1. Pati Jinich
  
  May 23
  
  This is a great suggestion Velma, thanks so much! I’ll pass it on to my team 🙂
  
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 😉
  
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 🙂
  
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 😉
  
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! http://patijinich.com/sopitas-con-huevo-y-chilorio/
  
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 😉
  
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 😉
  
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!
  
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!
  
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/
  
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 😉
  
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 😉
  
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!
  
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 🙂
  
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! http://patijinich.com/pati_2020/corn_tortillas/ and http://patijinich.com/pati_2020/flour-tortillas/
  
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 😉
  
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 😉
  
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 http://patijinich.com/pati_2020/chilaca_chile/ Enjoy!
  
  1. Ramon Valderrama
    
    Jul 20
    
    Thank you so much Pati!
    
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!
    
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 😉
  
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 😉
  
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 😉
  
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 😉
  
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 http://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 😉
  
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 😉
  
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 😉
  
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 😀 😀
  
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!
  
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!
  
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 😉
  
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!
  
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 😉
  
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 😉
  
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!
  
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!!
      
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!
  
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 😉
  
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 😉
  
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 🙂
  
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 😉
  
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!
  
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 😉
  
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 😉
  
Kari

Feb 21

Can’t wait to make this. Gracias

1. Pati Jinich
  
  Feb 22
  
  I know Kari, it is simply delicious!
  
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.
  
Denise

Feb 01

Is this like an adobo?

1. Pati Jinich
  
  Feb 10
  
  Absolutely Denise! Chilorio is very much like an adobo indeed.
  
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!
  
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.
  
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!
  
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.
  
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!
  
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!
    
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.
  
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!
  
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!
  
Sarah

Dec 25

Can this be frozen for later uses?

1. Pati Jinich
  
  Jan 06
  
  Yes!
  
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!
  
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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