Chilorio Sinaloa Style

2 Instructions

1. 1

   Heat a large, heavy pot over medium-high heat. Add the pork pieces, sprinkle with 1 tsp salt, and cook for 15 minutes, stirring frequently, so the meat browns on all sides.

2. 2

   Lower the heat to medium, pour in the 5 cups of water, cover and simmer 1 1/2 hours until the meat is fork-tender and most of the water has evaporated. The pork will start frying in its own rendered fat.

3. 3

   While the meat cooks, place the chiles guajillo, hojas de laurel and garlic cloves in a small pot, cover with water and simmer 10-12 minutes until the chiles fully rehydrate.

4. 4

   Drain the chiles, garlic and bay leaves and place in a blender. Add 1 cup of the chile cooking water, orégano, coriander seeds, the remaining 1/2 tsp salt, black pepper, cumin and white vinegar.

5. 5

   Blend until completely smooth and silky. Strain if you want a fine texture.

6. 6

   Pour the chile mixture over the meat and stir well. Cook partially covered for 10-15 minutes, stirring occasionally, until the sauce coats every piece and the meat shreds easily with two forks.

7. 7

   Cool slightly. At this stage you can refrigerate the chilorio with its fat to use later.

8. 8

   To serve: heat 1-2 tbsp of the reserved pork fat in a pan, add the diced onion, chopped Anaheim chiles and tomatoes. Cook 8-9 minutes until softened.

9. 9

   Add the chilorio and cook 10 minutes more, breaking the meat into smaller shreds. Serve hot with warm flour or corn tortillas — or use as the filling for burritos, tortas, enchiladas and gorditas.