CHILORIO

CHILORIO image

Categories Pork

Yield 8+ people

Number Of Ingredients 11

For the pork
■2 lbs boneless pork roast
■8 cups vegetable broth
■1/2 cup rendered pork fat back or bacon fat (you can sub vegetable oil)
For the chile sauce
■4 dried ancho chiles
■1/2 onion, chopped
■1/2 teaspoon cumin
■2 tablespoon fresh Mexican oregano (sub 1 tablespoon dried)
■3 cloves of garlic
■1 teaspoon salt

Steps:

1. Place the pork roast in a large pot, cover it with the broth and then cover the pot. Bring to a simmer and cook covered for 2 hours. During the last 20 minutes of cooking time, toss in the dried chiles to rehydrate them. When the pork is done simmering, drain off the liquid but reserve 1 cup. Remove the chiles and stem and seed them after they have cooled to the touch. Pull the pork apart using two opposing forks. The meat should shred very easily. 2. In a food processor combine the rehydrated chiles and the reserved liquid with the remaining sauce ingredients and puree until smooth. Get it as smooth as you can get it. 3. Heat the fat or veggie oil large pan or pot. Fry the pork in the fat until browned and just a tad crispy. Drain most of the fat from the pan and add the blended chile sauce and simmer for 10 minutes or until the sauce thickens and the flavors have melded together.