(4 servings)

Southwest Guacamole
4 Poblano Chiles *
1 md Onion, Cut in halves
1 lb Pork Loin Roast **
1 Clove Garlic, Finely Chopped
2 tb Vegetable Oil
2 tb Tomato Paste
1 tb Red Wine Vinegar
1/4 ts Salt
1 1/3 c Italian Plum Tomatoes ***
Flour Or Corn Tortillas
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.