Pork & Green Chile Chimichangas
Prep Time
Cook Time
Total Time
This is an "outside-in" green chile stew rolled up inside a flour tortilla with cheese, then baked to resemble a chimichanga. A portable bowl of green chile stew, really!
: Appetizer, Entree
Serves: 40 mini / 20 large
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2-4 cloves garlic, minced
  • Shredded pork, about 4 lbs pre-cooked weight
  • 1 tablespoons corn starch
  • 2-4 teaspoons cumin, to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, fresh cracked is best
  • 16-20 oz Green Chiles, fire roasted and diced
  • 14 oz diced tomatoes (1 can)
  • 40 small Flour tortillas or 20 large
  • 32 oz Shredded cheese (cheddar or a 4-cheese Mexican blend)
  1. Pre-heat oven to 450 degrees, line a baking sheet with parchment paper.
  2. Heat a large pot over med-high heat and add vegetable oil. Once oil is hot (should shimmer and barely smoke), add chopped onions and cook for 5 minutes.
  3. Add minced garlic and cook for about 2 minutes.
  4. Add cumin, salt and pepper and cook for another 1-2 minutes.
  5. Add shredded pork and corn starch and heat through, cooking about another 5 minutes.
  6. Add green chiles and diced tomatoes with their juices and stir to combine.
  7. Cover and simmer for 30-45 minutes to let the flavors combine.
  8. Using a slotted spoon, remove the solids from the soup into a large bowl ~ you don't need this for the filling, it was just to simmer the flavors together.
  9. Add shredded cheese and stir to combine.
  10. Warm tortillas in the microwave for 30 seconds-1minute.
  11. Lay out tortillas and add a spoonful (or more) to the center of the tortilla; add a little extra cheese if you'd like.
  12. Roll the bottom half of the tortilla over the filling, tuck in the sides and finish rolling, like a burrito, to the opposite side of the tortilla.
  13. Place the chimichanga seam side down on the parchment lined baking sheet and spray with PAM, or other non-stick cooking spray.
  14. Bake for 12-15 minutes, or until lightly browned. If your oven isn't browning the tops enough, broil on high for the final 2 minutes.
  15. Let cool slightly before serving.
You can make mini versions for lunch/appetizers or go BIG and make this a full-on dinner. The size of your tortilla will be your guide.
Recipe by Firefly Tales at https://fireflytales.net/blog/08/2012/pork-green-chile-chimichangas/