->Carnitas 06 <-

4 poblano chiles, roasted and peeled

1 onion, cut in half

1 pounds center loin roast, boneless and cut into 2 x 1/4-inch strips

1 clove garlic, finely chopped

2 teaspoons vegetable oil

2 teaspoons tomato paste

1 teaspoons red wine vinegar

1/4 teaspoons salt

1/2 pounds plum tomatoes, finely chopped

guacamole

flour or corn tortillas

dairy sour cream

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.