From the PBS TV cooking show Pati's Mexican Table.
3 lbs boneless pork (butt, shoulder or loin, with some fat on!) cut into 2" chunks, or substitute with chicken 1 1/4 cup fresh squeezed orange juice 1 1/4 cup water 1 tsp kosher or sea salt Flour tortillas, warmed, optional
Ancho Chile Sauce 5 dried ancho chiles, tops and seeds removed 1 1/2 cups soaking liquid 2/3 cup apple cider vinegar 1/2 cup onion, roughly chopped 4 garlic cloves 1/2 cup fresh parsley 1 tsp dried oregano 1/4 tsp ground cumin 1/4 tsp black pepper 1/4 tsp kosher or sea salt
1. Place the rinsed meat chunks in a large heavy pot. Barely cover
with the orange juice and water, add a teaspoon of salt and set over
high heat. Once it comes to a boil, bring the heat down to medium and
let it simmer for about 40 to 45 minutes, or until most of the liquid
has cooked off and the meat is thoroughly cooked, and has rendered most
of its fat.
2. Meanwhile, remove the stems from the chiles, make a slit down
their sides and remove their seeds and veins. Place them in a bowl,
cover them with boiling water, and let them sit and rehydrate for about
10 to 15 minutes. Place the chiles and 1 1/2 cups of their soaking
liquid in the blender along with the onion, garlic, parsley, oregano,
cumin, black pepper, salt and vinegar, and puree until smooth.
3. Once the meat is ready, place it in a bowl along with any
remaining cooking broth. Once it is cool enough to handle, shred the
meat with your hands or using two forks.
4. In the same pot where the meat was cooked, heat the oil over
medium heat. Pour in the chile sauce and let it season and simmer for 6
to 8 minutes. Toss in the shredded meat along with any of its
remaining cooking broth. Let the meat cook, stirring often, until it
has absorbed most of the chile sauce, which will have thickened,
seasoned and changed color to a much darker tone. It will take about 20
minutes. Taste for salt and add more if need be.
5. Serve with warmed flour tortillas on the side. If you wish, spoon the
chilorio onto tortillas and roll them into burritas or burras. They are
wonderful with refried beans and avocado or guacamole on the side as