2 pounds lean boneless pork
\n2 cups water
\n2 T. chili powder
\n2 T. white vinegar
\n1\/2 tsp. dried whole oregano
\n1\/2 tsp. ground cumin
\n2 cloves garlic, minced
\n1 8oz. can no salt added tomato sauce
\n1 4oz. can chopped green chilies
\n1 cup (4oz.) shredded reduced fat Monterey jack cheese
\n1\/2 cup sliced green onions
\n12 (10″) flour tortillas
\nvegetable cooking spray
\n12 cups shredded iceberg lettuce
\n3\/4 cup nonfat sour cream
\n1\/4 tsp. hot sauce
\n3\/4 cup salsa<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n