Pork carnitas
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Pork carnitas
  Pork    Mexican    Vegetables  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18920. Report a problem with this recipe.
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      Title: Pork carnitas
 Categories: Mexican, Meats, Vegetables
      Yield: 4 Servings
 
           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.
 




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Recipe ID 18920 (Apr 03, 2005)

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