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Pork carnitas

Yield: 4 servings S

Ingredients:

• 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; ****

Instructions:

Flour Or Corn Tortillas Dairy Sour Cream * 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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