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Categories:
guacamole southwest peppers onions pork loin garlic vegetable oil tomato paste red wine vinegar salt Italian plum corn tortillas sour cream dairy
Viewed: 45 - Published at: 7 years agoIngredients
- 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
Method
- 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.
