Chilorios | Paula Deen

Ingredients

• 3 lbs (or loin with some fat on) cut into 2" chunks, or substitute for chicken boneless pork butt or shoulder
• 1 1/4 cups fresh orange juice
• 1 1/4 cups water
• 1 1/4 teaspoons divided Kosher salt
• 5 (about 55 grams), tops and seeds removed ancho chiles
• 1/2 cup roughly chopped white onion
• 4 cloves peeled garlic
• 1/3 cup fresh parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Black pepper
• 2/3 cup or distilled white vinegar cider vinegar
• 3 tablespoons corn oil
• warmed, optional flour tortillas