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”

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).

104 comments on “Sinaloa Style Chilorio

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  1. 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?

  2. 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!

  3. 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.

  4. 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!

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

  6. 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!

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

  8. 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.

  9. 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!

  10. 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. 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 😉

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

  12. 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.

  13. 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. 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 😉

  14. 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. 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 😉

  15. 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.

  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. 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!

  17. 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. 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 😉

  18. 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

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

  20. 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. 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 😉

  21. 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. 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!

    1. 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!

  22. 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.

  23. 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!

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

  25. 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!

  26. 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 😉

  27. 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.

  28. 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!

  29. 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.

  30. 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. 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 😘

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

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

  33. 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!

  34. 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!