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

* 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 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.