Chilorio Recipes
INSTANT POT® CHILORIO
The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
- Remove pork from the pot and drain. Transfer to a serving dish.
- Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
- Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 14.9 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.1 g, Sodium 1339.7 mg, Sugar 9.3 g
PORK CHILORIO TACOS
Steps:
- In a skillet, preheat 3 tablespoons of oil to medium heat. After a minute, add the onions and garlic and saute for 3-4 minutes.
- Tear the chile ancho peppers into smaller pieces. Add to the skillet with the onions and garlic. Toss the chiles to cook until they begin to blister slightly and become aromatic.
- Add the water and orange juice to the skillet. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.
- Transfer all skillet ingredients to the blender. Add the remaining ingredients for the sauce into blender. Blend on high until very smooth. Taste for salt. Straining the sauce is optional, but not a must. I always strain though, lol!
- In that same skillet, heat 3 tablespoons of pork manteca(lard) or oil to medium heat for 2 minutes. Add the shredded pork and fry, tossing as needed, until the pork begins to crisp in some spots. Add the reserved sauce to th
CHILORIO
Chilorio is a stewed pork guisado from the state of Sinaloa on the Mexican Pacific coast. The first thing you will notice is its striking crimson red color. I remember trying it for the first time as a sample from a restaurant in my hometown of Puerto Vallarta. It was wrapped in a flour tortilla and I marveled at the deep flavors and stunning color. Chilorio is a perfect match with breakfast potatoes to bring you back to life after a long night. Also try it tucked into some flour tortillas and tightly rolled for the best Northern-style burrito lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the pork, onion and 1 tablespoon salt in a large Dutch oven or stockpot and add enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook until the meat is tender and falling apart when pierced with a fork, 1 to 1 1/2 hours depending on your cut of meat. Transfer the meat to a bowl and reserve 2 cups of the cooking broth. Discard the remaining broth and onions, rinse the pot and return it to the stove.
- Meanwhile, in a small saucepan, combine the chiles and enough water to cover by about 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
- Using a slotted spoon, transfer the chiles to a blender; discard the soaking water. Add the tomato, vinegar, oregano, cumin, garlic and 2 cups reserved broth. Puree until completely smooth.
- Return the cooked pork to the reserved pot and pour the salsa over the meat. Mix until the meat is completely covered. Bring to a simmer over medium heat. Season with 1 teaspoon salt and cook, stirring often to encourage the meat to fall apart into shreds, until the sauce thickens and the meat absorbs most of the sauce, about 20 minutes. Adjust the seasoning to taste.
- Serve the chilorio with flour tortillas or breakfast potatoes for a hearty brunch.
CHILORIO
Steps:
- 1. Place the pork roast in a large pot, cover it with the broth and then cover the pot. Bring to a simmer and cook covered for 2 hours. During the last 20 minutes of cooking time, toss in the dried chiles to rehydrate them. When the pork is done simmering, drain off the liquid but reserve 1 cup. Remove the chiles and stem and seed them after they have cooled to the touch. Pull the pork apart using two opposing forks. The meat should shred very easily. 2. In a food processor combine the rehydrated chiles and the reserved liquid with the remaining sauce ingredients and puree until smooth. Get it as smooth as you can get it. 3. Heat the fat or veggie oil large pan or pot. Fry the pork in the fat until browned and just a tad crispy. Drain most of the fat from the pan and add the blended chile sauce and simmer for 10 minutes or until the sauce thickens and the flavors have melded together.
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Estimated Reading Time 2 mins
- In a blender put your chiles, roughly torn into pieces, stems and seeds removed. Add in your juices, spices and vinegar. Blend in a high powered blender until pureed.
- Pour the sauce over the pork and put the lid on the slow cooker. Cook on high for 4 hours or on low for up to 8 hours until pork is fall apart tender.
- When ready shred the pork with two forks removing any fat. To serve melt some bacon fat in a pan and cook the pork until crispy. Serve in warmed tortillas with fixings of choice.
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- Bring a small saucepan of water to a boil. Remove from heat and add chiles. Press down to submerge in the water and let soak 15 minutes.
- Remove chiles from water and place in a blender along with the remaining ingredients and 1/2 cup of the chile soaking liquid. Remove the lid and hold a towel you don’t mind getting dirty over the top of the blender. Blend on high until smooth.
- Pour chile mixture into slow cooker and stir to combine. Cook on low for 8 hours or on high for 4 or until pork is tender and falling apart.
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Cuisine MexicanCategory Main DishServings 6Total Time 1 hr 5 mins
- Place meat, bay leaf and salt into a pot. Cover with water and then set heat to low and simmer until meat will be very tender. Make sure meat is always covered with water and you'll need 1 ½ cups of cooking water.
- Clean the chilies and place them on a bowl, pour over hot water to cover them and soak for 10 minutes.
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Estimated Reading Time 4 mins
- Place the meat, 1 and 1/2 cup of water, bay leaf and salt in a saucepan. Cover and simmer for about 45 minutes, until meat is tender. Uncover the saucepan and let the water evaporate. Add the lard if needed, since some cuts of pork meat do not render enough fat. Let the meat brown slightly. Set aside and remove the bay leaf. Shred the meat with two forks.
- While the meat is cooking, devein and clean the peppers, place them in a small saucepan with the remaining cup of water, cover, and cook on low heat for 8 minutes until the peppers look soft.
- Place cooked peppers and cooking water in a blender and add oregano, cumin, and garlic. Process until you have a very smooth sauce.
- Place the saucepan over the meat over medium-high heat, add the sauce and the vinegar or orange juice. Mix well and lower the heat to simmer. Season with salt and pepper.
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- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
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- Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked and has rendered most of its fat.
- Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
- Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or with two forks.
- In the same pot, heat oil over medium heat. Pour in the chile sauce and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed to a darker color. It will take about 20 minutes. Taste for salt and add more if need be.
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- 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.
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- Place the pork butt into a large pot or Dutch oven and toss with 1 teaspoon of the ground cumin and salt. Pour over the pork 1 cup of the orange juice and add enough water for the liquid to just reach the top of the pork (but not cover it), about 1-1/2 cups.
- Bring the pot to a boil on high, then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender.
- Meanwhile, as the pork is cooking, in a dry skillet heated on high toast the ancho chiles and guajillo chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
- Once hydrated, discard the soaking water, rinse the chiles, and then place in a blender. Add to the blender the garlic, vinegar, oregano, allspice, cilantro, and remaining 1 teaspoon ground cumin and 1/4 cup orange juice. Blend on high for 5 minutes until smooth. Taste and adjust seasonings, adding salt to taste.
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