2 pounds pork shoulder — cut in 1″ cubes
(can also use boneless country pork ribs, which work great)
5 dried ancho chilies — stems & seeds removed
2 dried chipotle chilies (optional) — stems & seeds removed
hot water to cover
4 cloves garlic
1/8 teaspoon cumin
¼ teaspoon oregano
½ teaspoon freshly ground black pepper
½ teaspoon salt
¼ cup cider vinegar
¼ cup chili liquid
8 large flour tortilla
3 cups Monterey jack cheese
2 cups black beans or refried beans (or 1 can)
Put pork in pan and barely cover it with water. Add 1 tsp. salt. Bring to a boil, uncovered. Lower the flame and let the meat continue cooking briskly until all the liquid has evaporated–cooked through but not falling apart. Lower the flame and continue cooking the meat until all the fat has rendered out of it, about 45 min. Shred it finely with two forks.
Meanwhile, tear chills into pieces and cover with hot water. Let soak for 15 min. Remove chilies from soaking liquid, reserving liquid. In food processor, add chilies, garlic, cumin, oregano, pepper and salt. Puree until smooth. Add vinegar and 1/4 c. chili liquid, pureeing to soft paste. Adjust seasonings.
Combine shredded pork and chili paste, until chicken is thoroughly coated.
On a warm griddle, heat tortillas, spraying each side with cooking spray.
Divide beans, chicken, and half of cheese over the center of each tortilla. Fold in sides and roll tortillas into a package.
Spray a large baking pan with cooking spray. Arrange chimichangas on pan. Bake in 450 degree oven for 8 minutes or until crispy. Cover with remaining cheese and cook for an additional 2 minutes, until cheese is bubbly.
Serve hot with accompaniments.