Pork Chilorio


  • 6 pasilla peppers, deveined
  • 6 guajillo chiles deveined
  • ¾ cup lard
  • 1 white onion, quartered
  • 8 cloves garlic
  • cumin to taste
  • ½ tbsp cilantro seeds
  • ½ tbsp dried oregano
  • Allspice, to taste
  • Salt to taste
  • 2 lb (1 kg) pork loin, cut into small chunks
  • ½ cup vinegar
  • Cilantro, (90 g) chopped tomato
  • Hot tortillas
  • Red onion chopped
  • In a frying pan, sear the chiles and once roasted, insert the stainless steel bowl into the Instant Pot®, press Saute and add the butter to sauté the chiles, onion, garlic, cumin, and oregano. Once sautéed, press Cancel, remove, and blend with the salt and pepper.
  • Place the pork loin in the pot and cover with the marinade. Move so that all the pieces are completely covered and add the vinegar.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Slow Cook for 3 Hours or Pressure Cook for 40 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid, shred the meat and serve with tortillas, cilantro, and chopped onion.
Previous Next