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Chilorio Tacos

October 18, 2014

Chilorio Tacos

That time of the year has come when our outdoor grills are stored and our parties make their way inside the home.  Football season is in full swing and the World Series has been set. That means big, hearty appetites will crowd our TV room, longing for a fuss-free game meal.  Tacos, the epitome of the hearty meal everyone loves, are the MVP’s this season. Their convenience, ease and mouthwatering taste can’t be beat.

Tender pork loin simmering in the stock pot, tossed with smokey ancho chile sauce is on the game day menu.   Wrapped with a steaming-charred corn tortilla and accompanied by rice,  fresh, crispy lettuce and plump pieces of Roma tomatoes make this meal one to crave time and time again during the cold winter months.

Chilorio is the perfect feast to feed large crowds on a budget.  It’s also the easiest and most convenient way to prepare pork meat on the stove top.  You really can’t go wrong with a nice piece of pork meat with the right seasoning.  The results are always pleasing and successful.

For more information and recipe ideas visit or The National Pork Board’s new Spanish language website,

This post is sponsored by The National Pork Board.  All opinions are 100% my own.


Chilorio Tacos
Makes 16

1 pound pork loin, chopped in large pieces
1 yellow onion, halved
2 garlic cloves
6  cilantro sprigs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
3 dried ancho chiles, stems and seeds removed
1/8 teaspoon cumin seeds
1 teaspoon dried Mexican oregano
1/4 cup red wine vinegar
16 corn tortillas, warm
i1 head ceberg lettuce, chopped
1 Roma tomato, chopped

In a large stock pot, combine pork with one half of the onion, garlic and cilantro.  Add enough water to cover and cook for 35-40 minutes or until completely cooked and tender. Set aside and let cool.  Reserve 1 cup broth.  Shred meat with two forks.

In a separate skillet over low heat, heat oil and add ancho chiles.  Fry for 5 minutes, stir in cumin and oregano.

In a blender container, add fried chiles, cumin, oregano and reserved broth.  Blend until smooth and run through a strainer.

Chop remaining onion half and add to a medium bowl.  Add red wine vinegar and set aside for 10 minutes.

In large skillet, combine shredded pork with salsa.  Cook for 5 minutes until meat begins to dry.

Remove from heat, served wrapped with a warm corn tortilla, lettuce, tomato and a side of rice.