30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Arizona Chimichanga Burrito Bowl
Arizona Chimichanga Burrito Bowl
Arizona Chimichanga Burrito Bowl
⏱4h
👥4
🔥850 cal
Hard
🍽️Regional Mexican
A sophisticated take on the Arizona Chimichanga Burrito Bowl, featuring slow-cooked pork shoulder, saffron-infused rice, and a complex, house-made chimichanga sauce.
A sophisticated take on the Arizona Chimichanga Burrito Bowl, featuring slow-cooked pork shoulder, saffron-infused rice, and a complex, house-made chimichanga sauce.
Slow-Cook Pork: Combine Pork shoulder, Ancho chili powder, Guajillo chili powder, Mexican oregano, and Cinnamon in a slow cooker. Cook on low for 6-8 hours, or until pork is very tender. Shred with two forks.
Cook Rice: Bloom Saffron threads in 2 tablespoons of warm Chicken stock. Combine Arborio rice and remaining Chicken stock in a saucepan. Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until rice is creamy and al dente. Stir in Saffron-infused stock and Chopped cilantro.
Prepare Chimichanga Sauce: Blend Roasted tomatillos, Cashew cream, Lime juice, and Chipotle peppers in adobo sauce until smooth.
Assemble Bowls: Divide Rice, Cranberry beans, and Shredded pork evenly among four bowls.
Top with Queso fresco, Radish slices, and Micro cilantro.
Drizzle generously with Chimichanga Sauce and serve immediately.
Ingredients
4
2 lbs900 gPork shoulder-cut into 2-inch cubes
1 tbsp15 mLAncho chili powder
1 tbsp15 mLGuajillo chili powder
1 tsp5 mLMexican oregano
1/2 tsp2.5 mLCinnamon
1 cup200 gArborio rice
3 cups720 mLChicken stock
1/4 tsp1.25 mLSaffron threads
1/4 cup30 gChopped cilantro
1 can (15 oz)425 gCranberry beans-rinsed and drained
1 cup240 mLRoasted tomatillos
1/2 cup120 mLCashew cream
2 tbsp30 mLLime juice
1 tbsp15 mLChipotle peppers in adobo sauce-minced
1/2 cup60 gQueso fresco-crumbled
1/4 cup30 gRadish slices
1/4 cup30 gMicro cilantro
Equipment
Slow cooker
Medium saucepan
Blender
Four bowls
Instructions
Slow-Cook Pork: Combine Pork shoulder, Ancho chili powder, Guajillo chili powder, Mexican oregano, and Cinnamon in a slow cooker. Cook on low for 6-8 hours, or until pork is very tender. Shred with two forks.
Cook Rice: Bloom Saffron threads in 2 tablespoons of warm Chicken stock. Combine Arborio rice and remaining Chicken stock in a saucepan. Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until rice is creamy and al dente. Stir in Saffron-infused stock and Chopped cilantro.
Prepare Chimichanga Sauce: Blend Roasted tomatillos, Cashew cream, Lime juice, and Chipotle peppers in adobo sauce until smooth.
Assemble Bowls: Divide Rice, Cranberry beans, and Shredded pork evenly among four bowls.
Top with Queso fresco, Radish slices, and Micro cilantro.
Drizzle generously with Chimichanga Sauce and serve immediately.
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