Southwest Guacamole; * 4 Poblano Chiles; **

1 Onion; Medium, Cut in halves

1 lb Center 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 * See Sowest 3 for recipe. ** Chiles should be roasted and peeled (See Sowest 1 for directions) and seeded. *** 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.