Hmong-inspired Chilorio

Ingredients

In this Hmong-inspired version of Chilorio, we incorporate traditional Hmong spices and cooking techniques to create a unique fusion dish. While the original Mexican Chilorio uses pork marinated in a mixture of citrus juices, in this adaptation we infuse the pork with Hmong flavors by using a blend of cumin, garlic, and paprika. Additionally, we slow-cook the pork to achieve a tender texture, which is a common cooking method in Hmong cuisine. We alse have the original recipe for Chilorio, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the pork chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, paprika, dried oregano, salt, and black pepper. Sprinkle this spice mixture over the pork, stirring well to coat the meat evenly.
4. 4.
   Pour in the chicken broth and white vinegar, and add the bay leaves. Stir to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Once the pork is cooked, remove the bay leaves and use two forks to shred the meat into smaller pieces.
7. 7.
   Serve the Hmong-inspired Chilorio over steamed rice or with warm tortillas.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness. Trim off any excess fat before cooking.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a spicier version, add a diced jalapeno or serrano pepper to the pot along with the onions and garlic.
• If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Garnish the Hmong-inspired Chilorio with fresh cilantro leaves and serve it with a side of steamed rice or warm tortillas. This dish pairs well with a refreshing cucumber salad or pickled vegetables to balance the richness of the stew.

Presentation advice

Serve the Hmong-inspired Chilorio in a deep bowl, allowing the vibrant red color of the stew to stand out. Sprinkle some chopped fresh cilantro on top for a pop of green, and serve with a side of steamed rice or warm tortillas.