------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Pork Carnitas
 Categories: Mexican Meats Pork Vegetables  
   Servings:  4
 
       1 x  Southwest Guacamole; * 
       4 ea Poblano Chiles; ** 
       1 ea Onion; Medium, Cut in halves 
       1 lb Center Loin Roast; *** 
       1 ea Clove Garlic; Finely Chopped 
       2 T  Vegetable Oil 
       2 T  Tomato Paste 
       1 T  Red Wine Vinegar 
     1/4 t  Salt 
   1 1/3 c  Italian Plum Tomatoes; **** 
       1 x  Flour Or Corn Tortillas 
       1 x  Dairy Sour Cream 
 
   *      See Sowest 3 for recipe.
   **     Chiles should be roasted and peeled (See Sowest 1 for directions)
          and seeded.
   ***    Roast should be boneless and cut into 2 X 1/4-inch strips.
   ****   Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped.
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   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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