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Add a photoServings: 4
Ingredients
- Â Â Southwest Guacamole, *
- 1 x Onion, Medium, Cut in halves
- 1 x Clove Garlic, Finely Minced
- 2 Tbsp. Tomato Paste
- 1/4 tsp Salt
- Â Â Flour Or possibly Corn Tortillas
- 4 x Poblano Chiles, **
- 1 lb Center Loin Roast, ***
- 2 Tbsp. Vegetable Oil
- 1 Tbsp. Red Wine Vinegar
- 1Â 1/3 c. Italian Plum Tomatoes, ****
- Â Â Dairy Lowfat sour cream
Directions
- * See Sowest 3 for recipe.
- ** Chiles should be roasted and peeled (See Sowest 1 for directions)
- *** Roast should be boneless and cut into 2 X 1/4-inch strips.
- **** Use 1/2 lb of fresh Italian Plum Tomatoes, finely minced.
- 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, till pork is no longer pink, about 12 min. Stir in tomato paste, vinegar, salt and tomatoes; cook till warm. Serve with tortillas, Southwest Guacamole and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 113 | 51% |
| Total Fat 12.69g | 16% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 253mg | 11% |
| Potassium 603mg | 17% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.24g | 2% |
| Protein 20.35g | 33% |
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