Chimichanga with pork

Ingredients:

• 0.5 cups vegetable oil + extra for frying
• 900 g boneless pork shoulder, cut into 2.5 cm pieces.
• 1 teaspoon crushed coriander seeds
• 1 teaspoon whole cumin seeds
• 6 cloves garlic, crushed
• 1 bottle (0.33 L) pilsner, such as Corona
• 1 tbsp sherry vinegar
• 200 g tomatillos, peeled, washed and cut into 4 pieces (about 3 medium ones)
• 1/4 cup whole raw almonds
• 3 chipotle peppers in adobo sauce
• 1 small red onion, cut into 4 pieces
• 1/2 bunch fresh cilantro (about 1 cup tightly packed leaves with tender stems)
• 6 wheat tortillas, 30 cm in diameter.
• 1.5 tbsp. grated yellow cheddar
• Guacamole, pico de gallo and sour cream, for serving
• Special equipment: toothpicks and a deep-fry thermometer

Preparation:

1. Heat 1/4 cup vegetable oil in a large Dutch oven over medium heat. Add the pork, coriander, cumin, garlic, salt, and pepper and cook, turning as needed, until the pork is browned, about 15 minutes.
2. Add 240 ml of beer and vinegar and stir, scraping up any browned bits from the bottom of the pan. Cover and simmer over medium heat until the pork is tender, about 45 minutes. Remove the pork from the pot, reserving the sauce. Let cool and shred the meat. Return the pork to the pot and set aside.
3. Combine tomatillos, almonds, chipotle leaves, onion, cilantro, remaining beer, and 1.5 teaspoons salt in a blender. Blend until smooth.
4. In a large, straight-sided skillet over medium heat, heat the remaining 1/4 cup oil and add the tomatillo mixture. Cook, stirring frequently to prevent burning, until the sauce thickens, about 15 minutes. It will splatter, so be careful. Pour the green sauce over the pork and toss to distribute evenly.
5. Place about 10 cm of vegetable oil in a large, heavy-bottomed saucepan, attach a deep-fry thermometer, and heat the oil to 190°C.
6. Place a tortilla on a work surface. Spread 1/4 cup of cheese across the center of the tortilla. Top with about 3/4 cup of pork and spread evenly. Assemble the burrito by folding the bottom half of the tortilla over the pork and cheese filling, then folding the two sides inward. Roll up and secure with two toothpicks. Repeat with the remaining tortillas, cheese, and pork.
7. Deep-fry the burritos, a few at a time, turning as needed, until golden brown, 2-3 minutes. Remove toothpicks and serve the chimichangas with guacamole, pico de gallo, and sour cream.