4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare 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, Guacamole and sour cream.