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Cooking with WSKG

Pati’s Mexican Table – Mocorito, The Land of Chilorio (809)

Sinaloa Style Chilorio Makes 10-12 servings     INGREDIENTS 4 pounds boneless pork shoulder or butt, fat on, cut into 1-inch pieces 1 1/2 teaspoons kosher or sea salt, divided 5 cups water 4 ounces (about 14 to 15) guajillo chiles, stemmed and seeded 2 bay leaves 8 garlic cloves 1 teaspoon dried oregano 1/2 teaspoon coriander seeds 1 teaspoon freshly ground back pepper Pinch ground cumin 1/4 cup white distilled vinegar 1 cup finely chopped white onion 1/2 pound (about […]

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