Pork Carnitaspork 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.