Pork Carnitasmeats, mexican, vegetables 1 southwest guacamole; * 4 poblano chiles; ** 1 onion; medium, cut in halves 1 lb center loin roast; *** 1 clove garlic; finely chopped 2 tablespoon vegetable oil 2 tablespoon tomato paste 1 tablespoon red wine vinegar 1/4 teaspoon salt 1 1/3 cup italian plum tomatoes; **** 1 flour or corn tortillas 1 dairy sour cream * See Sowest 3 for recipe. ** Chiles should be roasted and peeled (See Sowest 1 for directions) *** Roast should be boneless and cut into 2 X 1/4-inch strips. **** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4-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. |
