Pork Carnitas



  • 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 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.

Guacamole Recipe


  • 6 California avocados, peeled & pitted
  • 1−1/2 White onions, chopped
  • 1/2 Cup Cilantro, chopped
  • Juice of 2 Limes, or to taste
  • 1 Small Zucchini, pureed
  • 6 Tablespoons Olive oil
  • 6 Chiles serranos, finely chopped
  • Salt to taste
  • 2 Large Tomatoes, chopped
  • 1 Green onion, finely chopped
  • 2 Chiles serranos, finely chopped
  • 1/2 Cup Cilantro leaves
  • Totopos (crispy fried tortilla wedges)


Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.

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