Baked Chimichangas - cooking recipe

Ingredients

1 lb. lean, boneless pork butt, trimmed of fat and cut in 1 1/2-inch pieces *
2 c. water
2 Tbsp. white vinegar
3 Tbsp. canned diced green chiles
1 clove garlic, pressed
1/4 tsp. ground oregano
1/4 tsp. ground cumin
1/2 stick (1/4 c.) butter or margarine, melted
4 flour tortillas (8 to 10-inch diameter)
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
shredded lettuce
salsa
sour cream

Preparation

*I substitute an equal amount of boiled, chopped chicken for the pork.