Mexican · lunch, dinner

Chilorio (Sinaloa Shredded Pork in Chilli Adobo)

Chilorio estilo Sinaloa

Chilorio (Sinaloa Shredded Pork in Chilli Adobo) — from Las Recetas de Mamá's cooking video Watch how it’s made · 3:16

Video by Las Recetas de Mamá on YouTube, in Spanish · Open on YouTube

120 minServes 6451 kcal a serve
  • Low carb (5.4 g net carbs) but not keto: 57% of the energy is from fat, and keto meals get about 60% or more
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

40 g protein and 5 g net carbs a serve from simmered pork leg cooked down in a vinegar and dried-chilli adobo with just a spoon of oil. Rich in selenium, zinc and vitamin B12.

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Ingredients 17

Method

The cook speaks Spanish; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.

  1. Put the pork in a pot of water and bring to a simmer, skimming off the foam. Add a garlic clove, a chunk of onion (¼ onion), a little salt and the bay leaves, and cook gently until tender enough to shred (the video gives no time; allow about 1½ hours). 0:19
  2. Meanwhile soak the cleaned, seeded chillies in hot water until soft. Blend them with a little soaking water, the half onion, 2 garlic cloves, vinegar, cloves, peppercorns, cumin, oregano and a little salt until completely smooth (this adobo is not strained). 0:42
  3. Lift the cooked pork out of its water and pull it apart a little so it shreds easily later. 1:21
  4. Heat a little oil in a wide pot and brown the pork for a few minutes, until golden threads start to form. 1:34
  5. Pour in the adobo and cook over medium heat for 10–15 minutes so the meat soaks up the sauce. 1:49
  6. Shred the pork completely in the pot with two forks so every strand is coated, then serve with lime and coriander. 2:27

Tip. Serves about 6 (our estimate for 1.1 kg pork). Eaten in tacos, burritos or tostadas with a habanero and red-onion salsa; lettuce cups keep it low in carbs. Keeps a week in the fridge and freezes well.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy451 kcal1,890 kJ
Protein40 g79% of a day
Fibre2.9 g10% of a day
Carbohydrate8.3 g5.4 g net · 0.7 g sugars3% of a day
Fat28 g9.4 g saturated36% of a day
Sodium480 mg21% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 37%
  • Fat 58%

Very low carb: under 10% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High118%

65 µg a serve, mostly from boneless pork leg (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B6 High59%

1 mg a serve, mostly from boneless pork leg (57%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Zinc High40%

4.4 mg a serve, mostly from boneless pork leg (94%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 High40%

1 µg a serve, mostly from boneless pork leg (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 High27%

0.4 g a serve, mostly from boneless pork leg (49%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium Source18%

830 mg a serve, mostly from boneless pork leg (60%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron Source18%

3.3 mg a serve, mostly from boneless pork leg (44%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin A Source14%

125 µg a serve, mostly from pasilla chillies (38%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Magnesium Source12%

50 mg a serve, mostly from boneless pork leg (63%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Show the other 6
Vitamin K7%

8.9 µg a serve, mostly from coriander (58%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate7%

27 µg a serve, mostly from boneless pork leg (53%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin D6%

1.1 µg a serve, mostly from boneless pork leg (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin E6%

0.8 mg a serve, mostly from oil (47%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin C4%

3.9 mg a serve, mostly from lime wedges (39%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Calcium3%

45 mg a serve, mostly from boneless pork leg (44%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Las Recetas de Mamá; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.