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Email to Master Chef Don F. Easley Jr.      

    Pork Carnitas

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6

    List of Ingredients

    Guacamole: See Recipe
    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 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, Guacamole and sour cream.




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