Combine pork, peppercorns, garlic, the water, salt and cumin in large saucepan;simmer, covered,
about 1 hour or until pork is tender; cool in liquid.
Drain liquid from pork, discard peppercorns and liquid. Shred pork and garlic, using two forks.
Combine pork mixture, coriander, onion and chilli in large bowl.
Divide pork mixture evenly between tortillas. Roll tortillas up firmly, secure with toothpick at
each end of roll.
Heat oil in wok or large frying pan; deep-fry tortilla rolls, inbatches, until browned lightly.
Drain on absorbent paper.
Cut each chimichanga in half on an angle; serve with guacamole, if desired.