My Recipes


User: nnss

Yield: 4 servings

Categories: mexican, vegetables, meats

amount unit name
southwest guacamole *
4 poblano chiles **
1 onion medium, cut in halves
1 LB center loin roast ***
1 clove garlic finely chopped
2 TB vegetable oil
2 TB tomato paste
1 TB red wine vinegar
1/4 TS salt
1 1/3 C italian plum tomatoes ****
flour or corn tortillas
dairy sour cream


* 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.