Pork Carnitas

This hearty Pork Carnitas dish features tender center loin strips braised with roasted poblano chiles, onions, and garlic in a rich tomato base. The combination of red wine vinegar and Italian plum tomatoes creates a tangy, aromatic sauce that clings to every bite. Ideal for serving in warm tortillas with fresh salsa or sour cream, this meal brings authentic Mexican-inspired flavors to your table. It is perfect for weeknight dinners when you crave something comforting yet flavorful. Simple ingredients come together to create a satisfying main course that the whole family will enjoy.

Cooking Method: Roasting

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 319.0

Dietary: Gluten-free

Description

This hearty Pork Carnitas dish features tender center loin strips braised with roasted poblano chiles, onions, and garlic in a rich tomato base. The combination of red wine vinegar and Italian plum tomatoes creates a tangy, aromatic sauce that clings to every bite. Ideal for serving in warm tortillas with fresh salsa or sour cream, this meal brings authentic Mexican-inspired flavors to your table. It is perfect for weeknight dinners when you crave something comforting yet flavorful. Simple ingredients come together to create a satisfying main course that the whole family will enjoy.

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
Roast and peel the poblano chiles, then cut them lengthwise into 1/4-inch strips.
2
Cut the onion halves lengthwise into 1/4-inch strips.
3
Cut the boneless center loin roast into 2-inch by 1/4-inch strips.
4
Finely chop the Italian plum tomatoes if using fresh.
5
Heat the vegetable oil in a 10-inch skillet over medium heat.
6
Add the pork strips, chile strips, onion strips, and chopped garlic to the skillet.
7
Stir occasionally and cook until the pork is no longer pink, about 12 minutes.
8
Stir in the tomato paste, red wine vinegar, salt, and tomatoes.
9
Continue cooking until the mixture is hot and the sauce has slightly thickened.

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.

Note

Serve with flour or corn tortillas.

Top with dairy sour cream or guacamole for added richness.

For the chiles: Roast directly over a gas flame or under a broiler until blistered and charred. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin.

Ensure the pork roast is boneless for even cooking and easier slicing.

If using canned plum tomatoes, drain them before adding to the skillet to prevent excess liquid.

Keywords: pork, carnitas, mexican, poblano, chiles, tomato, onion, garlic, tortillas, dinner, sauteed, vinegar, plum tomatoes, main course, comfort food, family meal, quick dinner, spicy, savory, braised

Read it online: https://www.chefs-mate.com/recipe/pork-carnitas-3/