Pork carnitas
4 servings
Ingredients
| Quantity | 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 | ||
Directions
* 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.