------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Pork Carnitas
 Categories: Mexican Meats Pork Vegetables  
   Servings:  4
 
       1 x  Southwest Guacamole; *              4 ea Poblano Chiles; **  
       1 ea Onion; Medium, Cut in halves        1 lb Center Loin Roast; ***  
       1 ea Clove Garlic; Finely Chopped        2 T  Vegetable Oil  
       2 T  Tomato Paste                        1 T  Red Wine Vinegar  
 	1/4 t  Salt			       1 1/3 c	Italian Plum Tomatoes;
    ****  
       1 x  Flour Or Corn Tortillas             1 x  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.
  
 -----------------------------------------------------------------------------

Plain Text Version of This Recipe for Printing or Saving