Pork Chili Verde

Chimichanga, or Deep Fried Chile Verde Burrito


1 (25 oz) can of Juanita’s Chile Verde (Pork in Mild Green Sauce)
4 large 10” flour tortillas
8 oz refried beans
8 oz cooked Spanish rice
4 oz shredded American or Monterey Jack cheese (1 cup)
4 oz guacamole
4 oz sour cream


Empty can of Juanita’s Chile Verde into a medium saucepan and heat to about 150ºF, stirring
constantly. Heat frying pan over low flame; warm one side of one tortilla in pan for about 15 to 30
seconds, then turn over to warm other side. Wrap hot tortillas in cloth napkin (servilleta) and
place in enclosed container to keep warm while heating remaining tortillas. Spread ¼ of the
refried beans over each warmed tortilla, evenly top with ¼ of the rice. Add just the meat from
Chile Verde and distribute evenly from left to right across the center of each tortilla, then sprinkle
cheese evenly over meat. Fold over about one inch from both the left and right sides of each
tortilla towards the center. Fold bottom edge about halfway over filling, then roll away from you to
close. Carefully deep fry each burrito for about one minute or until it reaches your desired level of
crispness. Drain excess oil and place onto serving dish. Garnish with guacamole, sour cream and
remaining Chile Verde sauce, as desired.

Serves 4