Pork Carnitas

• 1 x guacamole southwest
• 4 each poblano peppers roasted, peeled
• 1 medium onions cut in halves
• 1 pound pork loin roast center, boneless, cut in 2 x 1/4 inch strips
• 1 clove garlic finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 113 cups italian plum (roma) tomatoes finely chopped
• 1 x corn tortillas (6-inch) or flour
• 1 x sour cream dairy

1. Cut chiles and onion halves lengthwise into 1/4 inch strips.
2. 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.
3. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot.
4. Serve with tortillas, Southwest Guacamole and sour cream.

guacamole southwest, peppers, onions, pork loin, garlic, vegetable oil, tomato paste, red wine vinegar, salt, italian plum, corn tortillas, sour cream dairy

Taken from recipeland.com/recipe/v/pork-carnitas-47234 (may not work)