Pork and Green Chili Chimichangas Recipe

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Pork and Green Chili Chimichangas
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  1. Cut pork butt into 1 cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
  2. Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
  3. While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
  4. Spray a 13 x 9 baking dish with non-stick spray. Set aside.
  5. When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
  6. Shred the meat using to large forks.
  7. Set your oven to 500 degrees.
  8. To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
  9. Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
  10. Then bake in oven on middle rack at 500 degree for 6-8 minutes.
  11. Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
  12. Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
  13. Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.47 Kcal (948 kJ)
Calories from fat 116.23 Kcal
% Daily Value*
Total Fat 12.91g 20%
Cholesterol 93.84mg 31%
Sodium 324.11mg 14%
Potassium 499.5mg 11%
Total Carbs 1.13g 0%
Sugars 0.31g 1%
Dietary Fiber 0.37g 1%
Protein 26.18g 52%
Vitamin C 13.8mg 23%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 37.8mg 4%
Amount Per 100 g
Calories 114.37 Kcal (479 kJ)
Calories from fat 58.7 Kcal
% Daily Value*
Total Fat 6.52g 20%
Cholesterol 47.39mg 31%
Sodium 163.67mg 14%
Potassium 252.24mg 11%
Total Carbs 0.57g 0%
Sugars 0.16g 1%
Dietary Fiber 0.18g 1%
Protein 13.22g 52%
Vitamin C 7mg 23%
Iron 1mg 11%
Calcium 19.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 6

Good Points

  • saturated fat free,
  • sugar free

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