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(90 g) chopped tomato1 hour4 servings

Pork Chilorio

By Aquiles Chávez

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4 Servings

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1 Hour

Pork Chilorio
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Recipe Details

Total Time: 1 Hour

Cooking Technique: Pressure Cook, Slow Cook

Yield: 4 Servings

Ingredients

  • 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

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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About the chef

Aquiles Chávez

Aquiles Chávez

Aquiles Chávez is a celebrated Mexican chef known for his vibrant and innovative approach to traditional Mexican cuisine. Born in Mexico City in 1977, Chávez grew up in Tabasco, where he discovered his passion for cooking while working in a local restaurant. He later honed his skills at the prestigious Colegio Superior de Gastronomía in Mexico City. His career has taken him around the world, including working in renowned kitchens in Europe and opening multiple successful restaurants such as La Fishería and Sotero. Chávez is also a popular television personality, hosting shows like El Toque de Aquiles and Top Chef México. His style blends the rich traditions of Mexican gastronomy with modern techniques, emphasizing sustainability and the use of fresh, local ingredients.

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