Pork Carnitas

Photo: flickr user Joe Shlabotnik

Ingredients

Southwest Guacamole, *

1 Onion, Medium, Cut in halves

1 Clove Garlic, Finely Chopped

2 tablespoons Tomato Paste

teaspoon Salt

Flour Or Corn Tortillas

4 Poblano Chiles, **

1 pound Center Loin Roast, ***

2 tablespoons Vegetable Oil

1 tablespoon Red Wine Vinegar

cup Italian Plum Tomatoes, ****

Dairy Sour Cream

Preparation

* 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.