Pork Carnitas

Ingredients:

Southwest Guacamole; 4 Poblano Chiles;

1 Onion; Medium, Cut in halves

1 lb Center 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

See Sowest 3 for recipe.

Chiles should be roasted and peeled (See Sowest 1 for directions) and seeded.

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.

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