Pork Carnitas
By: Anonymous
Published: Saturday, February 13, 2010 - 4:24am

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

1 * See Sowest 3 for recipe. 2 ** Chiles should be roasted and peeled (See Sowest 1 for directions) 3 *** Roast should be boneless and cut into 2 X 1/4-inch strips. 4 **** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. 5 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.