| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Mexican, Meats, Pork, Vegetables | 4 | Servings |
INGREDIENTS
| Southwest Guacamole; * | ||
| 1 | Onion; Medium, Cut in halves | |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | tb | Tomato Paste |
| 1/4 | ts | Salt |
| Flour Or Corn Tortillas | ||
| 4 | Poblano Chiles; ** | |
| 1 | lb | Center Loin Roast; *** |
| 2 | tb | Vegetable Oil |
| 1 | tb | Red Wine Vinegar |
| 1 1/3 | c | Italian Plum Tomatoes; **** |
| Dairy Sour Cream |
INSTRUCTIONS
* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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