2 pounds lean boneless pork
2 cups water
2 T. chili powder
2 T. white vinegar
1/2 tsp. dried whole oregano
1/2 tsp. ground cumin
2 cloves garlic, minced
1 8oz. can no salt added tomato sauce
1 4oz. can chopped green chilies
1 cup (4oz.) shredded reduced fat Monterey jack cheese
1/2 cup sliced green onions
12 (10″) flour tortillas
vegetable cooking spray
12 cups shredded iceberg lettuce
3/4 cup nonfat sour cream
1/4 tsp. hot sauce
3/4 cup salsa

Trim fat from pork; cut pork into 2″ pieces. Combine pork, water and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat and simmer 30 minutes. Uncover, cook over medium low heat for 1 hour or until liquid evaporates. Remove from heat. Shred meat with two forks. Stir in tomato sauce, chilies, cheese and green onions. Wrap tortillas in aluminum foil; heat at 350 degrees for 15 minutes. Working with one tortilla at a time, coat both sides with cooking spray. Spoon 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially cover filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat with remaining tortillas. Place filled tortillas on an ungreased baking sheet. Bake at 425 for 20 minutes until crisp. Remove picks. Place 1 cup lettuce on each plate; top with chimichanga. Combine sour cream and hot sauce. Top each chimichanga w/ sour cream and salsa.