Pork and Green Chili Chimichangas
Crispy, golden, and packed with flavor, these Pork and Green Chili Chimichangas are a must-try for any Tex-Mex lover! Tender, seasoned pork shoulder is slow-simmered with aromatic garlic, diced onions, and zesty green chilies, then shredded and wrapped in soft, burrito-sized tortillas alongside melty Monterey Jack cheese. A quick fry in hot oil transforms these handheld delights into irresistibly crunchy perfection. Perfect for family dinners or gatherings, these chimichangas are easy to customize with toppings like creamy sour cream and fresh cilantro. With bold flavors and a satisfyingly crispy texture, this dish is sure to become a favorite in your Mexican-inspired recipe repertoire!
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Recipe Information
Ingredients
- 1 lb Pork shoulder
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 cup Canned diced green chilies
- 1 tsp Ground cumin
- 1 tsp Oregano
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 Flour tortillas (large, burrito-sized)
- 2 cups Shredded Monterey Jack cheese
- 3 cups Vegetable oil (for frying)
- 0.5 cup Sour cream (optional, for garnish)
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same skillet, reduce the heat to medium and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the green chilies, ground cumin, oregano, and chicken broth. Return the browned pork to the skillet.
Cover the skillet with a lid, reduce heat to low, and simmer for 30 minutes, or until the pork is tender and most of the liquid has evaporated. Remove from heat and shred the pork using two forks.
Lay out the flour tortillas on a clean surface. Place 1/3 cup of the shredded pork mixture into the center of each tortilla. Top with 1/3 cup of shredded Monterey Jack cheese.
Fold the sides of each tortilla inwards, then roll them up tightly to form a burrito shape. Secure each tortilla with a toothpick if necessary to prevent unrolling during frying.
In a deep, heavy-bottomed pot, heat 3 cups of vegetable oil to 350°F (175°C). Carefully lower 1-2 chimichangas into the hot oil at a time and fry until golden brown and crispy, about 2-3 minutes per side.
Remove the chimichangas from the oil using tongs or a slotted spoon. Place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the chimichangas warm, topped with sour cream and fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
9698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 906.3 g | 1162% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 8386 mg | 365% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 22.1 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2327 mg | 179% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
