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Ingredients Jump to Instructions ↓

  1. 4 Poblano Chiles; **

  2. 1 Onion; Medium, Cut in halves

  3. 1 lb Center Loin Roast; **

  4. 1 Clove Garlic; Finely Chopped

  5. 2 tb Vegetable Oil

  6. 2 tb Tomato Paste

  7. 1 tb Red Wine Vinegar

  8. 1/4 ts Salt

  9. 1/3 c Italian Plum Tomatoes; ** Flour Or Corn Tortillas Dairy Sour Cream

Instructions Jump to Ingredients ↑

  1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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