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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: 6 Dried ancho chilli; 6 cloves Garlic; 1 tsp Ground cumin; 1 tsp Mexican oregano seco; 30 ml Apple cider vinegar; 1 tbsp Salt; 0.5 tsp Black pepper; 30 g Pork lard; 1 kg Espaldilla o Pork leg

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
Place the trozos of cerdo in a large pot, cover them with water and add salt. Bring to the boil, reduce the heat and cook over low heat for 1.5-2 hours, until the meat it is very tender and deshaga with a fork. Remove the meat and set aside a taza of the stock. Leave to cool the meat and deshébrala finely.
💡 No tires the stock: úsalo for sopas or for ajustar the consistency of the adobo.
2
While cuece the meat, prepare the adobo: toast slightly the ancho chillies in a comal (flat griddle) dry for 1 minuto for lado (that inflen pero not quemen). Soak them in hot water for 20 minutes until soft.
3
Blend the chillies soaked (drained) with the garlic, cumin, oregano, black pepper, vinegar and half a cup of the stock reservado. Blend until you get a paste thick and smooth. Strain si deseas a texture more thin.
4
In a frying pan amplia or cazuela, heat the pork lard over medium heat. Add the shredded meat and fry for 5 minutes, revolviendo, for that dore slightly.
5
Pour the adobo of chilli on the meat. Mix well, making sure of that all the meat is cubierta. Cook over medium-low heat for 20-25 minutes, revolviendo frecuentemente, until the adobo absorba and the meat is oscura, brillante and slightly caramelizada.
💡 El chilorio is listo when the fat separate of the adobo and the meat tiene a brillo satinado.
6
Adjust the salt and serve in flour warm tortillas. Serve with pot beans and green sauce. El chilorio conserva in the fridge until 5 days and its flavour mejora to the day siguiente.