All the flavors of posole in a portable burrito. Change or add any additional typical posole toppings, such as radishes or jalapeno peppers, to taste.
Combine pork, hominy, cilantro, oregano, garlic, chile paste, cumin, and lemon pepper on a flat-top grill or large skillet over medium heat; cook and stir until heated through, 10 to 15 minutes.
Spoon pork mixture into each tortilla and top with Cheddar cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito; wrap in aluminum foil.
Per Serving: 448 calories; protein 28.1g; carbohydrates 48.8g; fat 14.7g; cholesterol 65.2mg; sodium 793.8mg.