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Mexico · Food

Chilorio de Sinaloa

170 min
670 kcal
6 servings

By eatmundo · August 3, 2026

Chilorio de Sinaloa🇲🇽Salty Cocina · CC BY 3.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A rich, spiced shredded pork dish originating from Sinaloa, slowly cooked until it is tender and coated in a deeply flavorful chili paste. It is a true testament to the culinary heritage of Northern Mexico.

According to eatmundo's ingredient comparison, the closest dish to Chilorio de Sinaloa from another cuisine is Hearty New Mexico Green Chile Stew (USA): the two share 44% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Cut 1.5kg of pork shoulder into 5cm cubes to ensure even cooking.

  • 2

    Toast 4 ancho and 4 guajillo chiles in a hot skillet for 30 seconds until fragrant.

  • 3

    Soak the chiles in hot water for 15 minutes, then drain and blend with 4 garlic cloves, 1 tsp of cumin, 1 tsp of oregano and 60ml of vinegar into a smooth paste.

  • 4

    Sear the pork in 2 tbsp of lard in a large heavy pot over medium-high heat until golden brown on all sides.

  • 5

    Pour the chile paste over the pork, add 500ml of water so the meat is almost covered, and season with 2 tsp of salt.

  • 6

    Simmer covered for 150 minutes on low heat, stirring occasionally and adding a little water if the sauce starts to stick, until the meat is fork-tender.

  • 7

    Remove the lid and shred the meat directly in the pot using two forks.

  • 8

    Continue cooking uncovered for 20 minutes, stirring often, until the excess liquid evaporates and the fat separates from the sauce.

Frequently Asked Questions

What is Chilorio?

Chilorio is a pork dish from the Mexican state of Sinaloa made with pork shoulder, chile ancho, chile guajillo, and lard. It is typically served as a main course, often accompanied by tortillas or beans.

What is the best cut of meat?

Pork shoulder (also known as Boston butt) is ideal due to its fat content, which keeps the meat moist during the long simmer.

How do I make it less spicy?

Remove all seeds and veins from the dried chiles before soaking them to significantly reduce the heat level.

Can this be made in a slow cooker?

Yes, sear the meat first, then slow cook on low for 6 hours with the sauce components.

What should I serve this with?

Serve with warm flour tortillas, pickled red onions, and refried beans.

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