Pork Chimichangas with Salsa Verde are crispy, golden-fried Mexican burritos filled with tender, flavorful pork and a melty, cheesy center. These deep-fried delights are paired with a tangy, zesty salsa verde that adds brightness and balance to each bite. The contrast of crunchy tortilla, savory pork, and fresh, vibrant sauce makes chimichangas a festive, indulgent, and satisfying dish.

Why I Love This Recipe

I love this recipe because it’s indulgent yet approachable. The pork filling is juicy and savory, the tortillas crisp up beautifully, and the salsa verde adds the perfect tangy contrast. Each bite is a mix of textures and flavors that feels like a celebration on your plate.

Why It’s a Must-Try Dish

• Flavor-packed: Juicy pork, melted cheese, and crispy tortillas.
• Fun to make: Great for hands-on cooking with family or friends.
• Versatile: Can be fried, baked, or air-fried.
• Crowd-pleaser: Perfect for parties, game nights, or casual dinners.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25–30 minutes (frying or baking)
• Total Time: 45–50 minutes
• Servings: 4
• Calories: Approximately 550 kcal per chimichanga
• Course: Main course / Mexican
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Pork Filling:

• 1 lb (450 g) pork shoulder or pork loin, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup chopped fresh cilantro

For the Chimichangas:

• 4 large flour tortillas
• Oil for frying (vegetable or canola)

For the Salsa Verde:

• 1 cup tomatillos, husked and rinsed
• 1 small jalapeño, stem removed
• 1 garlic clove
• ¼ cup fresh cilantro
• 1 tbsp lime juice
• Salt, to taste

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Prepare the Pork Filling

1. Heat olive oil in a skillet over medium heat.
2. Sauté onions until translucent, 3–4 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 30 seconds until fragrant.
4. Add shredded pork and cook 2–3 minutes, stirring to coat in spices.
5. Remove from heat and stir in cheese and cilantro.

Step 2: Assemble the Chimichangas

1. Lay a tortilla flat.
2. Spoon ¼ of the pork filling into the center.
3. Fold in the sides, then roll tightly to enclose the filling. Repeat for remaining tortillas.

Step 3: Make the Salsa Verde

1. Boil or roast tomatillos and jalapeño until soft, about 5–7 minutes.
2. Blend with garlic, cilantro, lime juice, and salt until smooth. Set aside.

Step 4: Cook the Chimichangas

Option 1 – Frying (traditional):

1. Heat ½ inch of oil in a deep skillet over medium-high heat.
2. Fry each chimichanga seam-side down until golden brown, 2–3 minutes per side.
3. Drain on paper towels.

Option 2 – Baking (lighter):

1. Preheat oven to 400°F (200°C).
2. Place chimichangas seam-side down on a parchment-lined baking sheet.
3. Brush lightly with oil and bake for 20–25 minutes until golden and crispy.

How to Serve

• Serve hot with a generous drizzle of salsa verde on top.
• Optional toppings: sour cream, diced tomatoes, avocado slices, or extra cilantro.
• Pair with Mexican rice, beans, or a fresh salad for a complete meal.

Recipe Tips

• Tortilla handling: Warm tortillas slightly to make folding easier.
• Prevent leaking: Ensure the seams are tucked under and fry or bake seam-side down.
• Cheese: Use a melting cheese like Monterey Jack or cheddar for a gooey center.
• Frying oil: Keep the oil at medium-high; too hot burns the tortilla, too cool makes it greasy.

Variations

1. Beef Chimichangas: Substitute shredded beef for pork.
2. Chicken Version: Use shredded rotisserie chicken for convenience.
3. Vegetarian: Replace pork with roasted vegetables or beans.
4. Spicy Option: Add chipotle in adobo or extra jalapeños to the filling.
5. Air-Fryer Option: Cook chimichangas in an air fryer at 400°F for 12–15 minutes for a crisp, healthier version.

Freezing and Storage

• Storage: Refrigerate cooked chimichangas in an airtight container for up to 3 days.
• Freezing: Assemble but do not cook chimichangas; wrap individually in foil and freeze for up to 1 month. Cook from frozen (bake at 400°F for 25–30 minutes).
• Reheating: Reheat in the oven at 350°F for 10–15 minutes to retain crispiness.

Special Equipment Needed

• Skillet for pork
• Deep skillet or pot for frying (or baking sheet for oven version)
• Blender for salsa verde
• Knife and cutting board
• Spatula or tongs
• Paper towels (for draining fried chimichangas)

FAQs

Q1: Can I make these ahead of time?

• Yes, assemble chimichangas in advance and store in the fridge or freezer. Fry or bake when ready to serve.

Q2: Can I bake them instead of frying?

• Yes, baking is a healthier alternative and still produces a crispy exterior.

Q3: Can I use pre-cooked pork?

• Absolutely. Pulled pork or leftover roast pork works perfectly.

Q4: How can I make the salsa verde spicier?

• Add extra jalapeño, serrano pepper, or a pinch of cayenne pepper.

Q5: Can I freeze cooked chimichangas?

• Freezing after cooking is not recommended as the tortilla can become soggy. Freeze only uncooked, assembled chimichangas.

Conclusion

Pork Chimichangas with Salsa Verde are an indulgent yet approachable Mexican favorite, featuring crispy tortillas, savory pork, and melty cheese, paired with a tangy, zesty sauce. Whether fried, baked, or air-fried, this dish delivers a perfect combination of textures and flavors. Versatile, flavorful, and visually appealing, it’s ideal for family meals, parties, or a special weekend treat. With this recipe, you can bring the taste of authentic Mexican street food straight to your kitchen.