Pork And Black Bean Chimichangas

Serves: 6
Total Calories: 1,558


2 tablespoons olive oil
4 1/2 pounds pork shoulder roast, trimmed
1/2 teaspoon salt
1 medium onion, chopped
3 cloves garlic, crushed under a knife
1 3/4 cups homemade or low-salt canned chicken broth
1 (12-ounce) can lager beer
2 teaspoons dried oregano
2 imported bay leaves
1/2 teaspoon whole black peppercorn
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
1/2 cup sour cream
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon red hot pepper sauce, such as Tabasco
1 1/2 cups cooked black beans, or one 15 1/2-ounce can, drained and rinsed
1/2 cup bottled salsa, lightly drained to remove excess liquid
6 flour tortillas, 9-inch
vegetable shortening or vegetable oil for deep-frying


1. Preheat the oven to 325°F. In a large Dutch oven, heat the oil over high heat. Add the pork shoulder and cook, turning occasionally, until browned on all sides, about 8 minutes. Season with the salt and transfer to a platter.

2. Return the Dutch oven to medium heat and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the broth, beer, and enough cold water to come two-thirds up the sides of the pork. Bring to a simmer over high heat, skimming off any foam that rises to the surface. Add the oregano, bay leaves, and peppercorns. Cover tightly and place in the oven. Bake, turning the roast halfway through cooking, until the pork is fork-tender, about 3 1/2 hours. Remove from the oven, uncover, and let the pork cool completely in the liquid.

3. Remove the pork from the cooking liquid. Discard the skin, bones, and excess fat. Shred the pork with 2 forks, place in a bowl, and set aside. You should have about 5 cups shredded pork. Reserve 3 cups, saving the remainder for another use. (The pork can be frozen for up to 2 months.)

4. Mash the avocado, sour cream, milk, salt, and hot pepper sauce to make a chunky sauce. Cover and set aside.

5. To assemble the chimichangas, mix the beans and salsa into the shredded pork. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Spoon about 1/2 cup of the filling on the bottom third of the tortilla. Fold up the bottom of the tortilla to cover the filling, fold in the sides, and roll into a thick cylinder. Secure the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and filling.

6. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve hot, with the avocado crema on the side to use as a condiment.

NOTE: The braised pork shoulder recipe will give you leftovers that freeze beautifully for future meals. Try the pork as a substitute for the shredded chicken in "Chicken Flautas With Orange And Red Onion Salsa."

Nutritional Facts:

Serves: 6
Total Calories: 1,558
Calories from Fat: 995

This Pork And Black Bean Chimichangas recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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