Chilorio (Mexico)



  • 1,1 LBS pork (boneless, cubed)
  • 2 tablespoons of oil
  • 1 large onion (chopped)
  • 3 cloves of garlic (chopped)
  • 2 tablespoons of tomato paste
  • 2 tablespoons of hot red pepper sauce
  • 1 tablespoon of dried thyme
  • 1 teaspoon cumin
  • 1 teaspoon of sweet ground pepper
  • Salt and pepper (adjust to your taste)
  • Fresh lemon juice (for serving)

For service alongside:

  • corn tortillas
  • Bean
  • Rice
  • salsa sauce
  • Guacamole


Heat the oil in a deep pan and add the pork. Fry over high heat until the meat is brown on all sides.

Add the onion and garlic and saute on low heat for 3-4 minutes.

Add the tomato paste, chili sauce, thyme, cumin, sweet paprika, salt and pepper. Mix the mixture well and pour it over the meat.

When all the ingredients are well mixed, cook the pan, covered, on low heat for about 1.5-2 hours. Stir from time to time so that the meat is well softened with the sauce. You can add water if needed.

When the cooking time is complete, serve the chilorio with fresh lemon juice.

You can make tacos by wrapping chilorio with corn tortillas. You can also serve it with side items such as beans, rice, salsa sauce, and guacamole.

ENJOY YOUR MEAL

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