"Chilorio" - Sinaloan Roasted Pork for 2
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Not eligible for shipping to CanadaSinaloan style slow roasted pull apart pork flavored with pasilla and guajillo peppers, this traditional dish is a fan favorite! Not only is it popular in Mexico, but it also happens to be the most famous appetizer at Picos.
Chef Arnaldo Richards was raised in Monterey, Mexico, where he began his career cooking at his family’s restaurants. A third-generation chef, he started learning his grandmother’s recipes at age 13, and many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos, which opened in 1984 and remains one of Houston’s most renowned Mexican restaurants.
This package serves 2 people and includes:
- 1 lbs. Pork
- Onion Cilantro Mix (8 oz.)
- 12 Tortillas, your choice
- Each Corn Tortilla measures 6"
- Each Flour Tortilla measures 8"
- Meal ships frozen with ice packs, may thaw in transit
- Arrives in cryovac Sous Vide bags that may be kept in the refrigerator, or freezer
- May be kept refrigerated for up to 2 weeks for frozen for up to 6 months
To Serve
- Allow to thaw overnight in the refrigerator in their Sous Vide bags
- Boil a large pot of water for multiple bags or a pot that can be filled to cover the size of a single bag at a time when submerged
- Place, still the sealed bag, in the water
- Boil until heated all the way through
- Remove from the water, open the bags
- Enjoy!
- Sinaloan – "Pork Shoulder, Garlic, Lard, Mexican Oregano, Cloves, Whole Cumin Seed, Whole Allspice Berries, White Vinegar, Tomatoes, Onion, Bay Leaves, Pasilla Dried Chiles, Ancho Dried Chiles, Chipotle Dried Chiles, Dried Chile Seeds
Facility handles, eggs, nuts, and dairy
Houston's Premier Award-Winning Mexican Restaurant
Houston's Premier Award-Winning Mexican Restaurant
Chef Arnaldo Richards was raised in Monterey, Mexico, where he began his career cooking at his family's restaurants. A third-generation chef, he started learning his grandmother’s recipes at age 13, and many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos.
Opened in 1984, Picos is one of Houston’s most beloved and venerable Mexican restaurants. Richards blends innovative contemporary culinary concepts with the rich traditional cooking techniques of his past. His cuisine celebrates the diversity of Mexican regional cuisine, from Yucatecan cochinita pibil to Sinaloan chilorio to Oaxacan tamales and mole negro.
