Dinner for 4

Pork Chilorio

Name: Pork Chilorio
Total time: 80 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb boneless butt or shoulder pork; 1 1/2 cup water; 1 1 1/2 tsp. salt; 1 bay leaf; 6 tbsp lard; 4 ancho peppers; 2 guajillo peppers; 1/4 cup white vinegar or apple cider vinergar; 1 tsp dried mexican oregano; 1/2 tsp cumin; 4 cloves garlic; 6 coriander seeds; salt and pepper to taste (optional)

Pork cooks until tender, then combines with fried chiles, vinegar, garlic, and spices for a rich shredded Mexican dish.

Typical price

$21.93for 4 servings

$5.48 per serving$21.93 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: mexicoinmykitchen.com

80 minstart to table
Mediumdifficulty
4servings (the source says 6, which counts pieces)
$$$typical cost tier

Mexican Dairy-free Gluten-free High-protein Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pork roast, shoulder or loin$2.49/lb typical	2 lb	$4.98Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.04Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Total for the servings shown		$21.93

Pantry staples you likely have

Salt and pepperDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilVinegarDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

Ingredients

2 lb boneless butt or shoulder pork
1 1/2 cup water
1 1 1/2 tsp. salt
1 bay leaf
6 tbsp lard
4 ancho peppers
2 guajillo peppers
1/4 cup white vinegar or apple cider vinergar
1 tsp dried mexican oregano
1/2 tsp cumin
4 cloves garlic
6 coriander seeds
salt and pepper to taste (optional)

Steps

Cut the pork into chunks and place it in a large pot with the water, salt, and bay leaf.
Cover and simmer for 35 minutes, until the pork reaches 145 F and the liquid nearly evaporates.
Remove the stems and seeds from the ancho and guajillo peppers, then boil them in water for 10 minutes.
Blend the softened peppers with vinegar, oregano, cumin, garlic, coriander seeds, salt, and pepper.
Shred the pork, add the lard to the pot, and fry the pork for 10 minutes.
Stir in the chile sauce and simmer uncovered for 15 minutes.