Chilorio Sinaloense (Sinaloa Shredded Pork in Red Chile)
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Ingredients
- 800 g diced pork shoulder
- 4 dried guajillo chillies
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tbsp white wine vinegar
- 300 ml chicken stock
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 40.6 g
- Carbohydrate
- 26.4 g
- of which sugars
- 1.6 g
- Fat
- 34.4 g
- of which saturates
- 11.7 g
- Fibre
- 5.5 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Simmer the diced pork shoulder in the chicken stock, covered, for 40 minutes until tender, then drain and shred.
- 3
Blend the softened chillies with the garlic cloves, ground cumin and white wine vinegar until smooth.
- 4
Fry the shredded pork with the chilli paste for 10 minutes until well coated and slightly crisp at the edges.
- 5
Warm the corn tortillas and serve the pork alongside.
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