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Pork carnitas

Yield: 4 servings Sou

Ingredients:

• 4 Poblano Chiles * 1 tb Red Wine Vinegar
• 1 md Onion Cut in halves 1/4 ts Salt
• 1 lb Pork Loin Roast ** 1 1/3 c Italian Plum Tomatoes ***
• 1 Clove Garlic Finely Chopped Flour Or Corn Tortillas
• 2 tb Vegetable Oil Dairy Sour Cream

Instructions:

* Chiles should be roasted and peeled ** 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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