Austral 9-8-2003

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.