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) 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.