Chimichanga – Chile Verde Recipe

Cooking Instructions

1. 1

   Slow Roast the Pork

   Preheat your oven to 300°F (150°C). In a large oven-safe pot, heat olive oil over medium heat. Season the pork shoulder with salt and black pepper. Brown the pork on all sides, then remove it from the pot.

2. 2

   Prepare the Sauce

   In the same pot, add diced onion, garlic, tomatillos, green bell pepper, jalapeño, and cumin. Cook until vegetables are softened, about 5 minutes.

3. 3

   Combine and Roast

   Return the pork to the pot, cover it with the vegetable mixture, and add a splash of water if needed. Cover the pot and place it in the preheated oven. Roast for about 3-4 hours until the pork is tender and easily shredded.

4. 4

   Shred the Pork

   Remove the pork from the pot and let it cool for a few minutes. Shred the pork using two forks and mix it back with the vegetable sauce. Stir in chopped cilantro.

5. 5

   Assemble the Chimichangas

   Take flour tortillas, and fill them with the pork mixture. Roll them up tightly and secure with toothpicks if necessary.

6. 6

   Fry the Chimichangas

   In a large skillet, heat oil over medium-high heat. Fry the chimichangas until golden brown and crispy on all sides. Drain on paper towels.