Pork Carnitas
Yield
4 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
italian plum (roma) tomatoes
finely chopped |
|
| 1 | x |
corn tortillas (6-inch)
or flour |
*
|
| 1 | x |
sour cream
dairy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
guacamole
southwest |
*
|
| 4 | each |
poblano peppers
roasted, peeled |
*
|
| 1 | medium |
onions
cut in halves |
|
| 453.6 | g |
pork loin roast
center, boneless, cut in 2 x 1/4 inch strips |
|
| 1 | clove |
garlic
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
red wine vinegar
|
|
| 1.3 | ml |
salt
|
|
| 315 | ml |
italian plum (roma) tomatoes
finely chopped |
|
| 1 | x |
corn tortillas (6-inch)
or flour |
*
|
| 1 | x |
sour cream
dairy |
*
|
Directions
Cut chiles and onion halves lengthwise into ¼ 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.
