Pork Stew with Corn Bread Topping
INGREDIENTS:
Southwest Guacamole 2 tb Tomato Paste
4 Poblano Chiles * 1 tb Red Wine Vinegar
1 md Onion, Cut in halves 1/4 ts Salt
1 lb Pork Loin Roast ** 1 1/3 c Italian Plum Tomatoes ***
1 Clove Garlic, Finely Chopped Flour Or Corn Tortillas
2 tb Vegetable Oil Dairy Sour Cream
Southwest Guacamole 2 tb Tomato Paste
4 Poblano Chiles * 1 tb Red Wine Vinegar
1 md Onion, Cut in halves 1/4 ts Salt
1 lb Pork Loin Roast ** 1 1/3 c Italian Plum Tomatoes ***
1 Clove Garlic, Finely Chopped Flour Or Corn Tortillas
2 tb Vegetable Oil Dairy Sour Cream
* Chiles should be roasted and peeled ** Roast should be boneless and cut into 2 X 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. ----------------------
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.
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.