Chile Verde Chimichanga
- 🍖 2 pounds pork shoulder, cut into bite-sized pieces
- 🫒 1 tablespoon vegetable oil
- 🧅 1 large onion, diced
- 🧄 3 cloves garlic, minced
- 🌶️ 2 cups roasted green chiles, peeled and chopped
- 🌿 1 teaspoon ground cumin
- 🌿 1 teaspoon dried oregano
- 🧂 Salt and freshly ground black pepper, to taste
- 💧 2 cups chicken broth
- 🌯 6 large flour tortillas
- 🧀 1 cup shredded Monterey Jack cheese
- 🫒 Oil, for frying
- 🥄 Sour cream, for serving
- 🌿 Fresh cilantro
A chimichanga is a deep-fried burrito that originated in Mexican and Tex-Mex cuisine. This version features a flavorful pork filling cooked in a green chile sauce, offering a delightful combination of crispy exterior and savory interior.
Ingredients
🍖 2 pounds pork shoulder, cut into bite-sized pieces
🫒 1 tablespoon vegetable oil
🧅 1 large onion, diced
🧄 3 cloves garlic, minced
🌶️ 2 cups roasted green chiles, peeled and chopped
🌿 1 teaspoon ground cumin
🌿 1 teaspoon dried oregano
🧂 Salt and freshly ground black pepper, to taste
💧 2 cups chicken broth
🌯 6 large flour tortillas
🧀 1 cup shredded Monterey Jack cheese
🫒 Oil, for frying
🥄 Sour cream, for serving
🌿 Fresh cilantro, chopped, for garnish
Equipment
• Large skillet or Dutch oven
• Tongs
• Slotted spoon
• Deep fryer or large pot for frying
• Paper towels
Prep Time
20 minutes
Cook Time
2 hours
Calories & Macros (per serving)
• Calories: 600
• Protein: 35g
• Carbohydrates: 45g
• Fat: 30g
Instructions
1. Prepare the Chile Verde Filling
o Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
o Add the pork pieces and brown on all sides.
o Remove the pork and set aside.
o In the same skillet, sauté the diced onion until translucent.
o Add minced garlic and cook for an additional minute.
o Return the browned pork to the skillet.
o Stir in the chopped green chiles, ground cumin, dried oregano, salt, and freshly ground black pepper.
o Pour in the chicken broth and bring to a boil.
o Reduce heat to low, cover, and simmer for about 1.5 hours, or until the pork is tender and the sauce has thickened.
2. Assemble the Chimichangas
o Lay a flour tortilla flat and spoon a portion of the chile verde pork mixture onto the center.
o Sprinkle with shredded Monterey Jack cheese.
o Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito shape.
o Secure with toothpicks if necessary to keep it closed during frying.
3. Fry the Chimichangas
o Heat oil in a deep fryer or large pot to 350°F (175°C).
o Carefully place the assembled chimichangas seam-side down into the hot oil.
o Fry until golden brown and crispy, about 3-4 minutes per side.
o Remove with a slotted spoon and drain on paper towels.
4. Serve
o Remove any toothpicks from the chimichangas.
o Serve hot, topped with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Cooking and Serving Tips
• Roasting Green Chiles: For an authentic flavor, roast fresh green chiles over an open flame or under a broiler until charred, then peel and chop.
• Baking Alternative: For a lighter version, brush the assembled chimichangas with oil and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until crispy.
• Serving Suggestions: Pair with Mexican rice, refried beans, or a fresh salad to complete the meal.
Enjoy your delicious Chile Verde Chimichangas!
