PORK CARNITAS

20.10.2008 | Author: Cook | Posted in Mexican
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PORK CARNITAS


Servings: 4
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
    •

* 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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