Total Steps
8
Ingredients
12
Tools Needed
1
Ingredients
- Dairy Sour Cream
- 1/2 pound fresh Italian Plum Tomatoes
- 1 tablespoon Red Wine Vinegar
- 2 tablespoon Vegetable Oil
- 1 pound Center Loin Roast
- 4 Poblano Chiles
- Southwest Guacamole
- 1 Medium Onion
- 1 clove Garlic
- 2 tablespoon Tomato Paste
- teaspoon Salt
- Flour Or Corn Tortillas
Instructions
1
Step 1
Prepare Southwest Guacamole and set aside.
2
Step 2
Roast and peel the Poblano Chiles. Cut chiles lengthwise into 1/4-inch strips.
3
Step 3
Ensure the Center Loin Roast is boneless, then cut it into 2 x 1/4-inch strips.
4
Step 4
Finely chop 1/2 pound of fresh Italian Plum Tomatoes.
5
Step 5
Cut the medium onion halves lengthwise into 1/4-inch strips. Finely chop the garlic.
6
Step 6
12 minutes
Heat vegetable oil in a 10-inch skillet over medium heat. Add the pork strips, chopped chiles, onion, and garlic. Cook, stirring occasionally, until the pork is no longer pink, about 12 minutes.
7
Step 7
Stir in tomato paste, red wine vinegar, salt, and the chopped tomatoes. Cook until hot.
8
Step 8
Serve the carnitas with tortillas, Southwest Guacamole, and dairy sour cream.
Tools & Equipment
skillet