This recipe comes together easily, and the ingredients can be found in many supermarkets, and in all Latin markets. Serve it on tacos, burritos, sandwiches, sopes, or just alongside some rice.
Cut the pork into large chunks about 3 inches across. Put them into a large, lidded pot and cover with water by 1 inch. Bring to a boil and skim any froth off. Lower the heat to a simmer and add 1/4 of the onion, 2 garlic cloves and the bay leaves. Salt to taste and cook until the pork is tender.
Remove the seeds and stems of all the chiles. It's OK if a few seeds get stuck.
Meanwhile, make the salsa. Heat a comal or griddle or heavy frying pan over high heat and char the rest of the onion and the garlic cloves.
While the vegetables are charring, bring a medium pot of water to a boil. While that is heating, quickly toast the chiles on the hot comal -- about 30 seconds total, flipping a couple times. You want the dried chiles to blister a little, but not blacken. When they are toasted and the pot of water hits a boil, put the chiles in the water and turn off the heat.
If you want, toast the cumin and coriander seeds in a hot, dry pan until they smell nice. Put them in a spice grinder or a blender and grind. This step does add a lot of flavor.
When the onions and garlic are nicely charred and the chiles soft, put them in a blender with the oregano and spices, salt, vinegar and enough water to make a sauce with the consistency of cream. Puree.
Once the pork is tender, drain the broth and discard it or use in another recipe. Wipe out the pot and add the lard. When it's hot, add the chunks of pork and sear hard on one side -- you want a combination of crispy and soft.
When you have achieved that, pour in the salsa and mix well. Turn the heat to a simmer and cook for 10 to 20 minutes, then serve.
Nutitrion
Serving Size: 1 serving
Calories: 362 kcal
Carbohydrates: 25 g
Protein: 22 g
Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 73 mg
Sodium: 102 mg
Sugar: 13 g
Unsaturated Fat: 11 g
Reviews
Dan on 2024-12-02 (5 stars): Hey Hank, I enjoy the blog! You mentioned having Chilorio in Baja. Would you happen to know of any places to get it in Tijuana, which is closer to my neck of the woods? I am not fully equipped with a reliable stove in my current living situation, so I'll have to wait to try making it myself!
Josh P on 2023-06-26 (5 stars): Family said it was a keeper. Some notes -
1. I thought it was weird to keep the skins on the garlic cloves. When it gets blended to smithereens, nobody cares
2. Suggest 2 tsp salt in the water with the pork, 1 tsp salt blended into salsa. Then people can add salt as they wish
3. I needed 4-5 c water to make the salsa the consistency of cream
4. I couldn't find dried chipotle's anywhere but I did find Morita peppers which are basically the same but less smoky
5. Do not leave the food feed-hole open in your Vitamix when dropping in splices for blending. Coriander seeds will fly all over your kitchen. Do not ask me how I know this.
Steve Belvel on 2023-02-08 (5 stars): I smoked a pork butt Sunday and used leftover for this dish, I should have used all the meat instead of leftover. We did not have Mexican oregano so I used dried McCormick which is what we had on hand, limes juice with the AS vinegar, man is it good on tortillas. we were out of chipotle but the smoked meat was plenty, on my taco rotation from this day forward!
Emily on 2022-01-23 (5 stars): Made this with the front legs & backstraps from a massive white-tailed jackrabbit. Fantastic recipe and method, we loved it! And I’ve been using your recipes for corn & flour tortillas for a couple years, finally have those totally dialed in. Thanks for all your recipes and writing!
Ellen Davidson on 2022-01-21 (5 stars): I made this today on a “cold” Houston day with some wild hog we trapped in October. It was delicious. This will definitely be going into our rotation. I’m looking forward to converting into a breakfast dish with some fried eggs on it. Winner winner piggy dinner.
Tad on 2022-01-17 (5 stars): Hank,
Looks delicious!
I think I will actually try it today.
Have a great week!
Tad
Sean Pollard on 2022-01-17 (4 stars): I have made this several times. It tastes almost exactly like the dishes we made in Mexico. Nicely done Mr. Shaw. And Holly - thank you for making this dish for him!
