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Pork Chimichangas with Salsa Verde

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Pork Filling : Heat olive oil in a skillet over medium heat. Sauté onions until translucent, 3–4 minutes. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 30 seconds until fragrant. Add shredded pork and cook 2–3 minutes, stirring to coat in spices. Remove from heat and stir in cheese and cilantro.
  • Step 2: Assemble the Chimichangas : Lay a tortilla flat. Spoon ¼ of the pork filling into the center. Fold in the sides, then roll tightly to enclose the filling. Repeat for remaining tortillas.
  • Step 3: Make the Salsa Verde : Boil or roast tomatillos and jalapeño until soft, about 5–7 minutes. Blend with garlic, cilantro, lime juice, and salt until smooth. Set aside.
  • Step 4: Cook the Chimichangas : Option 1 – Frying (traditional): Heat ½ inch of oil in a deep skillet over medium-high heat. Fry each chimichanga seam-side down until golden brown, 2–3 minutes per side. Drain on paper towels. Option 2 – Baking (lighter): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a parchment-lined baking sheet. Brush lightly with oil and bake for 20–25 minutes until golden and crispy.