astray recipes: Pork carnitas

Categories: Tex/mexican; Pork
Yield: 4 servings

Measure	Ingredient
	Southwest Guacamole
4	Poblano Chiles *
1 medium	Onion, Cut in halves
1 pounds	Pork Loin Roast **
1	Clove Garlic, Finely Chopped
2 tablespoons	Vegetable Oil
2 tablespoons	Tomato Paste
1 tablespoon	Red Wine Vinegar
¼ teaspoon	Salt
1⅓ cup	Italian Plum Tomatoes ***
	Flour Or Corn Tortillas
	Dairy Sour Cream

* Chiles should be roasted and peeled ** Roast should be boneless and cut into 2 X ¼-inch strips. *** Use ½ lb of fresh Italian Plum Tomatoes, finely chopped.

~--------------------------------------------------------------------- ~-- Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into ¼-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Southwest Guacamole and sour cream.

pork carnitas