Chilorio
Feeds 4-6
Calories: 0kcal
Ingredients
- 3 lbs of pork shoulder cut into 2-3 inch chunks
- 1 1/4 cups fresh orange juice
- 1 1/4 cups water
- 1 1/4 tsp salt
- 4 ancho chiles rinsed, stemmed, seeded
- 1/2 cup chopped white onion
- 4 garlic cloves
- 1/3 cup chopped Italian parsley
- 1 tsp dried Mexican oregano
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp apple cider vinegar
- 3 tbsp vegetable oil
- For the Tacos:
- Tortillas
Instructions
- Preheat your oven to 300 degrees.
- Start by placing your pork in a large dutch oven. Add the orange juice, water, and 1tsp of salt.
- Place your dutch oven in the oven and cook for about 2 1/2 hours.Then set aside to cool.
- Place your chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until they've softened.
- Place the chiles, 1 1/2 cups of their soaking liquid, onion, garlic, parsley, oregano, cumin, 1/4 tsp salt, pepper and vinegar in a blender and blend until smooth.
- Once the pork has cooled, shred it using two forks and set it aside along with any of its juices.
- In the large dutch oven, heat the oil over medium heat. Pour in the chile puree and bring to a simmer. Simmer for about 8-10 minutes. Stirring often until it thickens and darkens.
- Add in the shredded meat and 1 cup of its juices and cook for about 20-25 minutes until the meat has absorbed all of the juice. Make sure to taste for salt.
- Serve on a warm tortilla with your favorite fixings.
Nutrition
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg