Guacamole
4
Poblano Chiles; roasted and peeled
1
Onion; Medium, Cut in halves
1
Pound Center Loin Roast; boneless and cut into 2 X 1/4-inch strips
1
Clove Garlic; Finely Chopped
2
Teaspoon Vegetable Oil
2
Teaspoon Tomato Paste
1
Teaspoon Red Wine Vinegar
1/4
Teaspoon Salt
1/2
lb. plum tomatoes, finely chopped
Flour
Or Corn Tortillas
Dairy
Sour Cream
Prepare
Guacamole; set aside. Cut chilies and onion halves lengthwise into
1/4-inch
strips. Cook pork, chilies, 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,
Guacamole and sour cream.