Title: Pork Carnitas
Categories: Mexican Pork
Yield: 4 Servings
| | | Southwest Guacamole |
| 4 | | Poblano Chiles * |
| 1 | md | Onion, Cut in halves |
| 1 | lb | Pork Loin Roast ** |
| 1 | | Clove Garlic, Finely Chopped |
| 2 | tb | Vegetable Oil |
| 2 | tb | Tomato Paste |
| 1 | tb | Red Wine Vinegar |
| 1/4 | ts | Salt |
| 1 1/3 | c | 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 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum
Tomatoes, finely chopped.
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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.