From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chile sauce.

In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lard, and cooked in a chile sauce made from re-hydrated dried chiles. The sauce is usually flavored with onions, cumin and garlic.


This recipe has been known for approximately 300 years and is believed to have been used as a means of preserving stewed meat, since condiments act as natural preservatives like lard or a sausage, only this one is not packed in gut or seso.

See also[edit]

External links[edit]