Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Southwest Guacamole |
4 \N | Poblano Chiles * |
1 medium | Onion, Cut in halves |
1 pounds | Pork Loin Roast ** |
1 \N | 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 *** |
\N \N | Flour Or Corn Tortillas |
\N \N | 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.