Chilorio is another fantastic traditional Mexican dish. In essence, is fried pork cooked in a thick chilli adobo. It is all kinds of amazing. If you like cochinita or carnitas, then you’ll love chilorio. It is packed with flavours not only from the fried pork but from the adobo made with guajillo, ancho and pasilla chillies. Absolutely worth the effort and a crowd-pleaser. The toppings are usually simple and fresh since the pork is so tasty.



-4 Pasilla chillies

-2 Guajillo chillies

-1 Ancho chillies

-½ white onion

-2 garlic cloves

-¼ cup white vinegar

-1 tbsp oregano

-1 tbsp cumin 

-1 allspice 

-5 peppercorns 

-salt to taste

-2  cups of boiling water

1 Clean the chillies and remove the stems and seeds. Place them in a hot griddle pan and toast them for a few moments on both sides. Be careful to not burn them because they can turn bitter. They should become soft and aromatic. Remove them and cover them with boiling water. Let them soak for 15 minutes. 

2 Add the chillies, spices, garlic, onion and vinegar to the blender with 1 cup of the water where the chillies were rehydrated. Add also about a teaspoon of salt to start. You can add more as needed later. Blend the ingredients until they become a smooth and thick adobo.


-1kg boneless pork shoulder cut into 3-4cm chunks

-¼ onion

-1 tsp salt

-2 cups of water (depending on the size of your pan, more water could be needed). The water doesn’t need to cover the pork but should be close.

-4 tbsp lard or vegetable oil

1 Preheat a large pan or dutch oven on medium-high heat and add the pork, salt, onion and water. Bring to a boil and set the heat to low. Cook for at least 1 hour and 30 minutes and up to 2 hours with the lid on. 

2 Once the pork is soft and pulling apart, remove it from the pan and drain the fat/liquid that is left. Using two forks, pull apart the pork and return it to the pan. 

3 Add two tablespoons of lard or vegetable oil to the pork and fry the meat on medium-high heat until it turns golden brown. Stir often. 

4 Once the pork is nicely fried, add the adobo and stir until all the meat is covered. Cook in low heat for 15-20 minutes for the flavours to come together. 


To Serve

-Corn tortillas

-Diced onions

-Fresh coriander

-Lime wedges

-Salsa Verde is perfect for chilorio


- There are many variations of this recipe as is often the case. Some people use only ancho chillies, other just pasilla chillies. This recipe has them all. Absolutely delicious stuff. 
- Lard is highly recommended to fry the pork. The flavour achieved by using lard is something really beautiful. However, using vegetable oil works well too since the adobo has all the flavour you need. 



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