Chilorio

So Homesick Texan's Blog started this recipe with "What's that incredible Smell?" That alone was enough to make me want this.  Then I read the ingredients.  Pork and chiles?  Yes, please!  I showed it to D and we decided to have it.

He made it and I fell asleep on the couch.  I woke up and wondered, "What is that incredible smell?"  Oh wow.  The taste?  It was sweet, but not overly sweet and you could taste the chiles.  I would definitely have again.

Of course we had with Chipotle Bacon Refried Beans.

Chilorio

Photo by ALB

From Homesick Texan (adapted from Pati’s Mexican Kitchen)

Ingredients
3 pounds boneless pork butt, cut into 2-inch chunks
2 teaspoons ground cumin, divided
1 teaspoon kosher salt

1 1/4 cups orange juice, divided
2 dried guajillo chiles, stemmed and seeded (got from Aldi)
2 dried ancho chiles, stemmed and seeded (got from Aldi)
6 cloves garlic, chopped
1/2 cup white vinegar
1 teaspoon oregano
1/4 teaspoon ground allspice
1/2 cup cilantro, plus more for serving
Flour or corn tortillas, for serving
Salsa, for serving
Diced onions, for serving
Cotija cheese, for serving

Preparation
Place the pork butt into a large pot or Dutch oven and toss with 1 teaspoon of the ground cumin and salt. Pour over the pork 1 cup of the orange juice and add enough water for the liquid to just reach the top of the pork (but not cover it), about 1-1/2 cups.

Bring the pot to a boil on high, then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender.

Meanwhile, as the pork is cooking, in a dry skillet heated on high toast the ancho chiles and guajillo chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

Once hydrated, discard the soaking water, rinse the chiles, and then place in a blender. Add to the blender the garlic, vinegar, oregano, allspice, cilantro, and remaining 1 teaspoon ground cumin and 1/4 cup orange juice. Blend on high for 5 minutes until smooth. Taste and adjust seasonings, adding salt to taste.

When the pork is done, remove from the pot and when cool enough to handle shred the pork with two forks. Pour the sauce from the blender into the pot you cooked the pork, and with the heat on low, cook the sauce for 5 minutes, stirring and scraping the bottom of the pan to get all the pan drippings into the sauce. Add the shredded pork back to the pot, and toss to coat.

Serve warm with tortillas, salsa, onions, cilantro, and Cotija cheese.

Yield: 4-6 servings

Nutrition based from My Fitness Pal
6 servings/ Doesn't include tortillas or condiments
Calories: 425; Carbs: 8; Fat: 19; Protein: 45; Sodium: 485, Fiber: 1

Ingredients Used 
Pork - Fresh, shoulder, blade, boston (roasts or steaks), lean only, raw, 3 lb
Spices - Cumin, 2 tsp
Morton - Coarse Kosher Salt, 1 tsp
Kroger - Orange Juice - Premium Original Squeezed, 10 fl oz
Don Enrique - Dried Guajillo Chile, 2 dried chiles (14g)
Frieda's - Dried Chile Ancho, 2 Chile
Garlic - Garlic (1 Clove, Raw) Net Carbs, 6 clove (3g)
Heinz - Distilled White Vinegar - 5%, 24 teaspoon
Spices - Oregano, dried, 1 tsp, leaves
Spices - Allspice, ground, 0.25 tsp
Raw - Cilantro, 0.5 cup