newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Chilorio - Chilied Pork

Chilorio - Chilied Pork

This fine recipe is a great way to become acquainted with the very flavorful Ancho chile. Chilorio can be served as a main dish or as an hors d’oeuvre with tortillas.


Choice of Garnishes

  • Cilantro
  • Diced tomatoes
  • Sliced avocadoes
  • Sliced Spanish onions
  • Sliced radishes


  1. 1

    In a pan, cover the cubed pork with water. Add salt and bring to a boil.

  2. 2

    Reduce heat and cover partially. Let simmer, stirring from time to time, until the water has evaporated and the meat is tender (approx. 40 min.)

  3. 3

    Using a fork, shred the meat. Set aside.

  4. 4

    In a hot pan, grill the chiles for 15-30 seconds, turning often until they become fragrant.

  5. 5

    Open chiles and remove the stems, placenta and seeds. Place chiles in a bowl and cover with hot water. Allow to soak for 15 minutes. Strain the chiles and reserve the water in which they soaked.

  6. 6

    Roast cumin, oregano and peppercorns in a dry pan, on medium heat, for a few seconds. Using a mortar and pestle or an electric grinder, grind the spices coarsely.

  7. 7

    In a food processor, blend the chiles, spices, vinegar, garlic and salt.

  8. 8

    Add the reserved chili water, if necessary, to obtain the consistency of tomato paste.

  9. 9

    Put 4 tbsp of pork fat or olive oil in a pan on medium heat.  Add the chili purée and cook for 5 to 10 minutes, stirring constantly until the purée becomes fragrant.

  10. 10

    Add the meat and cook for a few more minutes.

  11. 11

    Serve with hot tortillas.