Dinner for 6

Pork Chilorio

Name: Pork Chilorio
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb boneless butt or shoulder pork; 1 1/2 cup water; 1 1 1/2 tsp. salt; 1 bay leaf; 6 tbsp lard; 4 ancho peppers; 2 guajillo peppers; 1/4 cup white vinegar or apple cider vinergar; 1 tsp dried mexican oregano; 1/2 tsp cumin; 4 cloves garlic; 6 coriander seeds; salt and pepper to taste (optional)

Pork cooks until tender, then combines with fried chiles, vinegar, garlic, and spices for a rich shredded Mexican dish.

$0.89per serving $

80 minstart to table

6servings

Mexican Dairy-free Gluten-free High-protein Budget Family Dinners

Ingredients

2 lb boneless butt or shoulder pork
1 1/2 cup water
1 1 1/2 tsp. salt
1 bay leaf
6 tbsp lard
4 ancho peppers
2 guajillo peppers
1/4 cup white vinegar or apple cider vinergar
1 tsp dried mexican oregano
1/2 tsp cumin
4 cloves garlic
6 coriander seeds
salt and pepper to taste (optional)

Steps

Cut the pork into chunks and place it in a large pot with the water, salt, and bay leaf.
Cover and simmer for 35 minutes, until the pork reaches 145 F and the liquid nearly evaporates.
Remove the stems and seeds from the ancho and guajillo peppers, then boil them in water for 10 minutes.
Blend the softened peppers with vinegar, oregano, cumin, garlic, coriander seeds, salt, and pepper.
Shred the pork, add the lard to the pot, and fry the pork for 10 minutes.
Stir in the chile sauce and simmer uncovered for 15 minutes.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.