Pork Carnitas, Mexican style
makes about 4 servings
4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
½ pound tomatoes, finely chopped
If you are using dried poblanos, toasting them lightly will make them easy to peel. Place them on a hot ungreased skillet or girdle. If this is your first time doing this, it is much better to err on the side of under toasting. If they are over-cooked they will become bitter, and not much can be done to save the taste. They may puff up when toasting, that’s normal so don’t be alarmed.
Cut chiles and onion halves into small strips. Cook pork, chiles, onion and garlic in oil in a 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.