Pork Chimichangas & Green Chili Salsa Recipe

12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 1 hour

5 pound pork roast
1 white onion
3 garlic cloves
Salt and pepper to taste
2 cups water
Oil
Flour Tortillas
Lettuce
Guacamole
Sour cream
Grated Monterrey Jack or cheddar cheese

In a 12-inch Dutch oven, place pork topped with sliced onions and slightly crushed garlic. Sprinkle with salt and pepper. Add water to oven. Bake for 1 hour or until meat is tender. Reserve juices and drain them into a bowl. Prepare green chili sauce as directed. Shred pork and roll it in flour tortillas burrito style. (Fold right and left side towards the middle then fold top and bottom over to close.) Make sure that tortillas have been heated so that they are easily pliable. In cast iron skillet put enough oil to fry the Chimi's until golden brown on both sides. Pour Green Chile Sauce over them and garnish with sour cream, cheese, lettuce and guacamole.

Fresh Guacamole
2 tomatoes
1 white onion
2 ripe avocados
4 springs of cilantro
Juice of one lime
Salt to taste
Chop onions, tomatoes, and cilantro Dice avacados and mash. Add onions tomatoes, lime juice, and cilantro to avocado mixture. Mix well. Add salt.

Green Chili Sauce

Juices from roast
1 onion
1 can of chopped green chilies
2 7-ounce cans of green chili salsa
¼ teaspoon garlic powder
2 tablespoons flour
2 teaspoon/salt
1 teaspoon ground cumin

In a cast iron skillet sauté onions and green chilies for 1 minute. Add garlic powder, salt, salsa, cumin, and flour. Bring to a boil; reduce heat and simmer for 5 minutes or until sauce thickens.