As in the case of God’s sovereignty and man’s volition (or the God-man mystery), there are three basic responses a person can make concerning the biblical concept of the Trinity. First, historically, men have either ignored it or rejected it as illogical and incompatible with human reason. Second, finding it incompatible with human reason, men have sought to solve the problem by reducing it to their own reason and in the process, they typically gravitated toward one extreme or another maintaining that God is one, or God is three, but He can’t be both. Third, historically and for the most part, the church has accepted it completely by holding both truths (God is three in one, triune) in a proper balance. Based on all the data of the Bible, the church has accepted this doctrine by faith though it is incomprehensible to our finite minds.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Chile, Mexican, Pork	1	Servings

INGREDIENTS

2	lb	Pork loin
4	tb	Lard
6		Dried ancho chiles
2		Onions
2		Cloves garlic
1/2	ts	Oregano
1		Bay leaf
4	tb	Vinegar
2	c	Meat stock
2		Onions; for garnish
3		Avocado
1	bn	Radishes
		Salt and pepper

INSTRUCTIONS

Cook the pork with one onion, salt and pepper. Toast chile slightly, soak
and grind with an onion, the garlic and the oregano. Saute the mixture in
lard. Add the cooked meat, 2 cups of the stock, the vinegar and bay leaf.
Let simmer until the sauce (adobo) is thick and coats the meat thoroughly.
Serve in paltter garnished with water-soaked onion slices, strips of
avocado and radish flowers. NOTES
: From: Mexican Cookbook for American Homes (Authentic Recipes from Every
Region of the Mexican Republic Adapted for Use in the Unithe States, Centra
and South America) , 10th edition, 1997 by Josefina Velazques de Leon,
Diector, Culinary Arts Institute, Mexico City.
Recipe by: Mexican Cookbook Devoted to American Homes
Posted to MC-Recipe Digest V1 #1061 by Walt Gray <waltgray@mnsinc.com> on
Jan 29, 1998

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