Pulled Pork Chimichanga Recipe

Warm and shred

If the smoked pork isn't already shredded, warm it gently in a covered pan with a splash of water or pork juices until it easily pulls apart. Shred into bite-sized pieces.

In a skillet over medium heat, add the 1/4 cup diced onion and 1 tablespoon minced garlic; sauté 2–3 minutes until translucent. Add shredded pork, 1/2 cup chopped roasted hatch green chile and 1/4 cup BBQ sauce or pan juices. Stir to combine and cook 3–4 minutes until hot and slightly saucy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm while assembling.

Make roux and sauce

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute until bubbly and slightly nutty.

Slowly whisk in 1 cup whole milk, smoothing lumps. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Lower heat to low and stir in 1/2 cup chopped roasted hatch chiles, 1.5 cups shredded white American or Monterey Jack cheese, and 2 ounces softened cream cheese. Stir constantly until cheese melts and sauce is smooth. Add 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on lowest heat or transfer to a small slow cooker on warm setting so queso stays pourable.

In a small saucepan over low heat combine 2 tablespoons bourbon, 1 tablespoon soy sauce, 1 tablespoon honey and 1 tablespoon sriracha. Warm gently for 1–2 minutes to meld flavors (do not boil aggressively to avoid burning off all alcohol). Remove from heat and stir in 1 teaspoon lime juice. Taste and adjust heat/sweetness as desired. Set aside at room temperature.

Prepare tortillas & batter

Lay out 4 large flour tortillas. In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cold water and 1/4 teaspoon salt to make a thin batter for sealing/wetting edges.

Divide the warm pulled pork into 4 equal portions (about 6 oz each). Place one tortilla on a clean work surface. In the center of the tortilla create a line: about 1/4 cup shredded cheese, a generous 1/3–1/2 cup pulled pork, 2 tablespoons crispy fried onions, and a spoonful (~1 tablespoon) of chopped roasted hatch chile (from the pork mixture) if you want extra heat.

Fold chimichanga: fold the sides of the tortilla inward over the filling, then fold the bottom up over the filling and roll tightly so the seam is underneath. Brush the seam and outer surface lightly with vegetable oil (about 1/2 tablespoon per chimichanga) or dab with the thin batter to help seal.

Heat deep frying oil in a heavy pot or deep fryer to 350°F (175°C). Use enough oil so chimichangas can float freely (about 3–4 inches deep).

Carefully lower 1–2 chimichangas into the hot oil seam-side down. Fry 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature between 335–355°F. Remove with a slotted spoon and drain on a wire rack over a sheet pan or on paper towels. Repeat with remaining chimichangas.

Alternative shallow-fry/oven finish: For less oil, shallow fry seam-side down in 1/4 inch oil for 2–3 minutes per side, then finish in a 400°F oven for 6–8 minutes until crisp.

Place a fried chimichanga on a plate. Spoon 1/3–1/2 cup warm hatch chili queso over the top or into a small bowl for dipping. Drizzle 1–2 teaspoons bourbon sriracha sauce over the queso and chimichanga for a sweet-spicy finish.

Top with additional crispy fried onions (about 2 tablespoons), and scatter 2 sliced green onion stalks over the top. Serve immediately while hot and crispy.