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| recipe title: |
PORK CARNITAS |
| category: |
Meat |
| keywords: |
Mexican, Meats, Vegetables |
| servings: |
4 servings |
| 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
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| directions: |
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* 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.
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