Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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