Chimichangas De Puerco En Chile Verde Recipe

I absolutely adore this recipe because it’s a fun and flavorful twist on traditional burritos, and it gives me an excuse to indulge in the crispy delight of homemade chimichangas. Plus, the combination of slow-cooked pork with zesty tomatillos and jalapeños makes every bite a little fiesta in my mouth!

I love making dishes that are both bold and flavorful, and Chimichangas De Puerco En Chile Verde is no exception. With melt-in-your-mouth, tender pork shoulder simmered with such gusto in a mix—one that includes tomatillos, jalapeños, and lime juice—that it approaches a sauce, you won’t find any shy, mannered flavors here.

Every bite bursts with savory goodness. Wrapped in flour tortillas and fried to such glorious crispness that they threaten to cut your mouth, chimichangas are a river of sin.

Ingredients

• Pork shoulder: Rich in protein and flavorful.
• Tomatillos: Tart and tangy; good vitamin C source.
• Jalapeño peppers: Provide heat; contain vitamin C and capsaicin.
• Cilantro: Adds freshness; high in antioxidants.
• Monterey Jack cheese: Creamy and mild; good calcium source.

Ingredient Quantities

• 2 lbs pork shoulder, cut into small cubes
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 1 tablespoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 pound tomatillos, husked and quartered
• 1 to 2 jalapeño peppers, seeded and chopped
• 1/2 bunch cilantro, chopped
• 8 large flour tortillas
• Vegetable oil, for frying
• 2 cups Monterey Jack cheese, shredded
• Sour cream, for serving
• Pico de gallo, for serving

Instructions

1. In a big pot, warm 1 tablespoon of vegetable oil over medium-high heat. Put in the pork shoulder cut into cubes. Season them with salt and black pepper. Brown the cubes well on all sides.

2. After browning, add minced garlic, ground cumin, and dried oregano. Stir for about 1 minute until it is fragrant.

3. Add the tomatillos, chopped jalapeños, chicken broth, and lime juice to the pot. Stir to combine, then reduce the heat to low, cover, and simmer for about
1.5 to 2 hours until the pork is tender.

4. After cooking, use a fork to slightly tear apart the pork in the pot. Stir in the minced cilantro and take the pot off the heat.

5. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Heat the flour tortillas quickly until they are soft and flexible.

6. Put 1/4 cup of the pork mixture in the middle of each tortilla. Then pile on a generous amount of the shredded Monterey Jack cheese.

7. Burrito-making involves folding the sides of the tortilla over the filling and rolling them tightly into a burrito shape.

8. In a large, deep saucepan, warm vegetable oil to approximately 350°F (175°C) for frying. Gently set each chimichanga into the oil, seam-side down.

9. Each chimichanga should be fried until it is golden brown on all sides. This takes about 2-3 minutes per side, so they don’t have time to be shy in the oil. Once they are nicely bronzed, transfer them to a paper towel-lined plate. This will help drain any excess oil, leaving the chimichanga that much closer to being a health food.

10. Serve it warm, accompanied by a dollop of sour cream and a side of pico de gallo. Then enjoy!

Equipment Needed

1. Large pot
2. Measuring spoons
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Fork
7. Oven
8. Baking sheet
9. Large, deep saucepan
10. Tongs or slotted spoon
11. Paper towels
12. Plate

FAQ

• Q: Can I use a different cut of pork?A: Yes, you can use pork loin or pork butt if you don’t have pork shoulder on hand.
• Q: Is there a substitute for tomatillos?A: An equal amount of green tomatoes and a dash of lime juice to cut the acidity works just as well as tomatillos in this recipe.
• Q: How can I make this dish less spicy?1: To get less heat, use only one jalapeño and take out all the seeds and membranes before chopping.
• Q: Can I bake the chimichangas instead of frying?A: Indeed, coat them with oil and then place them into the oven set to 400°F (200°C). Bake for 20-25 minutes or until they have reached the desirable hue of golden brown.
• Q: How can I make the filling ahead of time?The pork filling can be prepared and stored in an airtight container in the refrigerator up to two days before serving.
• Q: Is there a vegetarian version of this recipe?A: Substitute the pork with cooked black beans and amp up the amount of vegetables like bell peppers to make this a vegetarian dish.
• Q: What can I serve with chimichangas?A: For a complete meal, serve with rice, beans, and a side of guacamole.

Substitutions and Variations

You can use chicken thighs or beef chuck instead of pork shoulder for a different protein option.
Olive oil can be used in place of vegetable oil for a different flavor and an even healthier option.
If preferred, lemon juice can replace lime juice, but it will impart a slightly different citrus flavor.
When using green tomatoes instead of tomatillos, one must keep in mind that the latter are much more tart and have a flavor that can only be somewhat approximated by unripe green tomatoes. If you seek the flavor of a tomatillo, expect something much more subtle when using a green tomato.
If you desire a sharper flavor profile, you can use Cheddar cheese in place of Monterey Jack cheese.

Pro Tips

1. Before you begin cooking, pat the pork shoulder cubes dry with paper towels to ensure better browning. Moisture can prevent a good sear.

2. For extra flavor depth, consider roasting the tomatillos under a broiler or on a dry skillet until they develop a slight char before adding them to the pot. This adds a smoky layer to the dish.

3. To balance the heat from the jalapeños, consider leaving in a few seeds if you prefer a spicier dish. For less heat, ensure all seeds and membranes are removed.

4. If you have time, marinate the pork cubes with lime juice, garlic, cumin, and oregano for an hour before cooking. This helps infuse the meat with more flavor.

5. When frying the chimichangas, place them seam-side down first to ensure they stay tightly wrapped. This prevents them from unraveling while frying.