Diethood · by Katerina Petrovska★ 5.0 (1)
Chilorio
NUTRITION · PER SERVING135M COOK
CAL 16%·PRO 43%
CARBS 17G21% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 18G51% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender braised and shredded pork shoulder from Sinaloa, Mexico, cooked in a smoky chile sauce. Rich and complex flavors. Served in tacos, burritos, or other Mexican dishes.
mainmexicanpork🥄 saucepan🍲 stockpot🌀 blenderdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 pounds pork shoulder (with a little bit of fat and cut into large chunks)
- 3 cups freshly squeezed orange juice (about 7-8 oranges)
- 1 small white onion (quartered)
- ½ teaspoon ground oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- water for boiling
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 dried chile ancho (seeded and stemmed)
- 3 dried chile pasilla (seeded and stemmed)
- 3 dried chile guajillo (seeded and stemmed)
- 3 garlic cloves
- 1 teaspoon granulated sugar
- 2 tablespoons lard (or vegetable oil)
- 2 tablespoons white vinegar
At a glance
PER SERVING · TIME 135M
CAL 16%·PRO 43%
CARBS 17G21% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 18G51% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h 30m
- Sodium
- 407mg
- Total sugar
- 13g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.