Chilorio de Sinaloa

Put the pork, water, onion half, unpeeled garlic, bay leaves and salt in a large pot. Bring to a boil, skim off the foam that rises, then lower the heat and simmer gently, partly covered, for about 1.5–2 hours.

• 1.2 kg pork shoulder
• 2 litres water
• 1/2 white onion
• 6 cloves garlic, unpeeled
• 2 bay leaves
• 1 tbsp coarse salt

✅ C'est prêt quand : the meat is fully cooked through (at least 71°C/160°F) and falls apart easily when pressed with a fork

While the pork cooks, wipe the ancho chiles clean and toast them in a dry, hot skillet for about 10 seconds per side, just until fragrant and pliable; don't let them blacken or the sauce will turn bitter. Ladle out 500 ml of the hot pork broth and pour it over the chiles in a bowl to soak.

• 6 dried ancho chiles
• 500 ml hot pork broth

✅ C'est prêt quand : the chiles are soft and have plumped up after 15 minutes of soaking