Pork carnitas

Ingredients:

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

Preparation:

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.