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Ingredients

• 1 can (20 ounces)  pineapple chunks in juice
• 2   dried guajillo or ancho chilies (about 1 ounce from a 2-ounce package)
• 3   cloves garlic, peeled
• 1 tsp.  dried oregano
• 1/4 tsp.  ground cumins
• 1/4 tsp.  salt
• 2 tbs.  cider vinegar
• 1 lb.  boneless center-cut pork loin chops, trimmed of any fat
• 1 tbs.  vegetable oil
• 2 tsp.  cornstarch blended with 1 tbs. water
• 1   package corn tortillas, heated
• 1 small  red onion, finely chopped
• 1/4 cup  loosely packed cilantro leaves
• 1/2 cup  reduced-fat sour cream, thinned with 2 tablespoons milk

Description

This Mexican Recipe Is Extra Hot. The Dried Guajillo Chilies Pack A Lot Of Heat And Give An Authentic Spiciness To The Pineapple And Pork Filling. Serve In Warm Corn Tortillas With Onion, Cilantro, And Sour Cream.

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