Chile Verde Chimichanga

Indulge in a delicious fusion of flavors with my Chile Verde Chimichangas, inspired by authentic Mexican cuisine. This dish combines tender pork and vibrant green chilies wrapped in a crispy tortilla, delivering a delightful contrast of textures and tastes.

Ingredients:

🐖 5 lb pork shoulder
🌶️ 3 small cans of diced green chiles
🌿 1 large can of green enchilada sauce
🧀 Oaxaca cheese
🌯 Burrito-size flour tortillas
🥔 Optional: Potatoes
🍄 Optional: Mushrooms

Instructions:

1. Prepare the Pork:
   • Trim the excess fat from the pork shoulder, leaving a bit for flavor.
   • Cut the pork into small, uniform chunks for even cooking.
2. Blend the Sauce:
   • In a blender, combine two cans of diced green chiles and the large can of green enchilada sauce.
   • Blend until smooth.
3. Cook the Pork:
   • Transfer the pork chunks to an Instant Pot.
   • Pour the blended green chile sauce over the pork.
   • Add salt to taste.
   • Seal the Instant Pot and set it to high pressure for 30 minutes.
4. Prepare the Tortillas:
   • Microwave the flour tortillas for about 20 seconds until pliable.
5. Assemble the Chimichangas:
   • On each tortilla, place a portion of the cooked pork mixture.
   • Add sliced potatoes and mushrooms, if using.
   • Top with Oaxaca cheese.
   • Roll the tortillas around the filling, tucking in the sides to form a tight burrito shape.
6. Cook the Chimichangas:
   • Lightly spray each chimichanga with cooking spray on all sides.
   • For the best results, deep-fry the chimichangas until golden brown and crispy.
   • Alternatively, use an air fryer for a healthier option.
7. Serve and Enjoy:
   • Serve the chimichangas hot, accompanied by your favorite salsa or guacamole.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 6-8

Cooking Tips:

• Adjust the spice level by adding more or less green chiles to the sauce.
• For a healthier version, skip the frying and use the air fryer for a crispy finish without the extra oil.

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Chile Verde Chimichanga