Pork Carnitas

This vibrant dish transforms simple center-cut pork loin into a flavorful Mexican-inspired meal. The pork is sliced thin and seared until golden, then simmered with roasted poblano peppers, onions, garlic, and a rich sauce made from tomato paste and plum tomatoes. A splash of red wine vinegar adds a bright acidity that cuts through the savory richness, while the poblanos provide a gentle, smoky heat. The result is tender meat coated in a glossy, aromatic sauce that is perfect for scooping up with warm flour or corn tortillas. Ideal for a quick weeknight dinner that feels special, this recipe delivers bold, home-style flavors with minimal effort. Serve with guacamole and sour cream for a complete, satisfying experience.

Cooking Method: Roasting

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 319.0

Description

This vibrant dish transforms simple center-cut pork loin into a flavorful Mexican-inspired meal. The pork is sliced thin and seared until golden, then simmered with roasted poblano peppers, onions, garlic, and a rich sauce made from tomato paste and plum tomatoes. A splash of red wine vinegar adds a bright acidity that cuts through the savory richness, while the poblanos provide a gentle, smoky heat. The result is tender meat coated in a glossy, aromatic sauce that is perfect for scooping up with warm flour or corn tortillas. Ideal for a quick weeknight dinner that feels special, this recipe delivers bold, home-style flavors with minimal effort. Serve with guacamole and sour cream for a complete, satisfying experience.

Ingredients

4 Poblano Chiles; **
1 Onion; Medium, Cut in halves
1 pound Center Loin Roast; ***
1 Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
2 tablespoon Tomato Paste
1 tablespoon Red Wine Vinegar
1/4 teaspoon Salt
1 1/3 cup Italian Plum Tomatoes; ****

Directions

1
Prepare the poblanos by roasting, peeling, and seeding them according to standard methods.
2
Cut the pork center loin roast into 2-inch long, 1/4-inch wide strips.
3
Cut the roasted poblanos and onion halves lengthwise into 1/4-inch strips.
4
Finely chop the Italian plum tomatoes if using fresh, or drain if canned.
5
Heat vegetable oil in a 10-inch skillet over medium heat.
6
Add the pork strips, poblano strips, onion strips, and chopped garlic to the skillet.
7
Cook, stirring occasionally, until the pork is no longer pink and vegetables are tender, about 12 minutes.
8
Stir in the tomato paste, red wine vinegar, salt, and tomatoes.
9
Continue cooking until the sauce is hot and slightly thickened.
10
Serve immediately with warm tortillas, guacamole, and sour cream.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 319.0kcal

% Daily Value *
Total Fat 15.6g24%
Saturated Fat 4.4g23%
Cholesterol 84.0mg29%
Sodium 1335.9mg56%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.3g6%
Sugars 2.8g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork carnitas, mexican pork, poblano peppers, tomato sauce, quick dinner, pork loin strips, smoky flavor, tortilla filling, garlic onion, red wine vinegar, plum tomatoes, skillet meal, spicy pork, easy mexican, roasted chiles, weeknight meal, pork stir fry, family dinner, comfort food, latin cuisine

Read it online: https://www.chefs-mate.com/recipe/pork-carnitas-2/