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Chilorio (Sinaloan Shredded Pork)

Name: Chilorio (Sinaloan Shredded Pork)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 1 kg Espaldilla o pierna de cerdo; 6 Chile ancho seco; 6 cloves Ajo; 1 tsp Comino molido; 1 tsp Orégano mexicano seco; 30 ml Vinagre de manzana; 1 tbsp Sal; 0.5 tsp Pimienta negra; 30 g Manteca de cerdo

140 min (20 prep + 120 cook) Medium 8 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Shredded pork in ancho chile adobo, Sinaloa's pride.

About this recipe

Chilorio is an iconic dish from Sinaloa consisting of shredded pork braised in a thick sauce of ancho chiles and spices. The pork is slowly cooked until tender, shredded, and then fried in its own lard along with an intense adobo of ancho chile, garlic, cumin, and oregano. The result is silky, dark, deeply seasoned meat that melts in your mouth. It is served in tacos, burritos, tortas, tamales, or simply with flour tortillas and beans. Its concentrated, mildly spicy flavor makes it one of the culinary treasures of northwestern Mexico. Chilorio keeps well for days thanks to the fat that coats it, which made it ideal for the long working days in the Sinaloan countryside.

History & Origin

Chilorio originates from the mountain region of Sinaloa, likely from the surroundings of Mocorito and Culiacán, where it has been prepared since colonial times as a method of preserving pork. In a hot region without refrigeration, cooking meat in its own fat with chiles and spices allowed it to be preserved for weeks. Sinaloan ranchers carried chilorio in their saddlebags during long horseback journeys through the mountains. The name 'chilorio' probably derives from 'chile' and the suffix '-orio,' which in regional Spanish indicates a preparation or preserve. During the 20th century, chilorio evolved from ranch food to become an emblematic dish of Sinaloan gastronomy, present in fine restaurants and homes alike. In 2010, chilorio was declared Cultural Heritage of Sinaloa. Variants exist using beef or venison, but the classic recipe always uses pork. Some families guard chilorio recipes that have been passed down through generations for over 150 years.

Estimated cost

£14.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

26g

Protein

Carbohydrates

20g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Coloca los trozos de cerdo en una olla grande, cúbrelos con agua y añade sal. Lleva a ebullición, reduce el fuego y cocina a fuego lento durante 1.5-2 horas, hasta que la carne esté muy tierna y se deshaga con un tenedor. Retira la carne y reserva una taza del caldo. Deja enfriar la carne y deshébrala finamente.
💡 No tires el caldo: úsalo para sopas o para ajustar la consistencia del adobo.
2
Mientras se cuece la carne, prepara el adobo: tuesta ligeramente los chiles anchos en un comal seco durante 1 minuto por lado (que se inflen pero no se quemen). Remójalos en agua caliente durante 20 minutos hasta que estén suaves.
3
Licúa los chiles remojados (escurridos) con el ajo, comino, orégano, pimienta negra, vinagre y media taza del caldo reservado. Licúa hasta obtener una pasta espesa y homogénea. Cuela si deseas una textura más fina.
4
En una sartén amplia o cazuela, calienta la manteca de cerdo a fuego medio. Añade la carne deshebrada y fríe durante 5 minutos, revolviendo, para que se dore ligeramente.
5
Vierte el adobo de chile sobre la carne. Mezcla bien, asegurándote de que toda la carne quede cubierta. Cocina a fuego medio-bajo durante 20-25 minutos, revolviendo frecuentemente, hasta que el adobo se absorba y la carne quede oscura, brillante y ligeramente caramelizada.
💡 El chilorio está listo cuando la grasa se separa del adobo y la carne tiene un brillo satinado.
6
Rectifica la sal y sirve en tortillas de harina calientes. Acompaña con frijoles de olla y salsa verde. El chilorio se conserva en refrigeración hasta 5 días y su sabor mejora al día siguiente.