Pork Carnitas

Recipe Ingredients

		Southwest guacamole
4		Poblano chiles*
1		Onion, medium - cut in halves
1 lb	454g / 16oz	Center loin roast**
1		Garlic - finely chopped
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Salt
1 1/3 cups	83g / 2.9oz	Italian plum tomatoes***
		Flour or corn tortillas
		Dairy sour cream

Recipe 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.

Source:
Chile Pepper Magazine - Oct. 1992

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