Pork carnitas

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.

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