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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I love all the passages in the Bible that take the heart of a mother and then use it to explain other biblical relationships. For example, when God wanted to illustrate His tenderness for His people, He said in Isaiah 66, “As one whom his mother comforts, so I will comfort you” (Isa. 66:13). When Paul spoke of his pastor’s heart for the church he said, “But we proved to be gentle among you, as a nursing mother tenderly cares for her own children” (1 Thes. 2:7). When David considered his hope in the Lord he said, “Surely I have composed and quieted my soul; like a weaned child rests against his mother” (Psm. 131:2).

Randy Smith

Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Coleto Asaso (pork Stewed In Ancho Chile-tomato Sauce)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Tried	1	Servings

INGREDIENTS

2 1/2	lb	Lean boneless pork loin
1		Ancho chile
2		Guajillo chiles
2		Pasilla chiles
4		Tomatoes
1/4		White onion
6		Cloves garlic
2		Canela sticks, 3 inches long
1	T	Mexican oregano
1	T	Fresh thyme
1/2	t	Ground pepper
1/4	c	White vinegar
1/2	t	Salt
1/2	c	Dark brown sugar

INSTRUCTIONS

Cut the pork into 1 inch cubes. Heat the oil in a pot and add the
pork, frying to sear the meat on all sides, about 10 minutes. Bring 1
quart of water to a boil and add the pork cubes, return to a boil.
Partially cover and simmer for 1 hour. Remove the stems and seed from
the chiles and open them out flat. Toast them on a griddle or Comal
until they are fragrant and soft. Do not overcook or they will brun.
Soak in hot water for 30 minutes. Toast the onions, garlic and
tomatoes under a broiler or on a comal. Peel the tomatoes and combine
with onion, and garlic in a blender. Add chiles, thyme, oregano,
cinnamon and vinegar. Puree until a thick deep red paste forms. 6.
Pour the sauce into the pot with the pork and the liquid, add salt  and
brown sugar and continue to simmer for at least 30 minutes with  the
pot lid partially covering.  Notes: Getting this to the pot requires a
bit of time.. to get all the  chiles ready and make the "sauce" but it
is realy very well worth the  effort ! I made this while visiting my
father and it was superb !!  Recipe by: A Cook's Tour of Mexico  Posted
to recipelu-digest Volume 01 Number 317 by RecipeLu
<recipelu@geocities.com> on Nov 27, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1985 Calories From Fat: 360 Total Fat: 39.8g Cholesterol: 748.4mg Sodium: 2404.1mg Potassium: 5569mg Carbohydrates: 139g Fiber: 6.8g Sugar: 117.8g Protein: 259.4g