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Pork Carnitas
Guacamole
4
1
1
1
2
2
1
1
1
Poblano Chiles; roasted and peeled
Onion; Medium, Cut in halves
Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
Clove Garlic; Finely Chopped
Teaspoon Vegetable Oil
Teaspoon Tomato Paste
Teaspoon Red Wine Vinegar
/4 Teaspoon Salt
/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare 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, Guacamole and sour cream.
Pork Carnitas
15
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