Pork Carnitas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Southwest Guacamole, *
4: Poblano Chiles, **
1: Onion, Medium, Cut in halves
1 lbs: Center Loin Roast, ***
1 Clove: Garlic, Finely Chopped
2 tbsp: Vegetable Oil,
2 tbsp: Tomato Paste,
1 tbsp: Red Wine Vinegar,
1/4 tsp: Salt,
1 1/3 cup: Italian Plum Tomatoes, ****
Flour Or Corn Tortillas,
Dairy Sour Cream,
Directions:
* See Sowest 3 for recipe. ** Chiles should be roasted and
peeled (See Sowest
1 for directions)
and seeded. *** 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.
Source from luhu.jp
peeled (See Sowest
1 for directions)
and seeded. *** 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.
Source from luhu.jp