700_FAJ_Pork_Carnitas

Guacamole

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.