There is another warfare of far greater importance than any war that was ever waged by man. It is a warfare which concerns not two or three nations only, but every Christian man and woman born into the world. The warfare I speak of is the spiritual warfare. It is the fight which everyone who would be saved must fight about his soul… It has its watchings and fatigues. It has its sieges and assaults. It has its victories and its defeats. Above all, it has consequences which are awful, tremendous, and most peculiar. In earthly warfare the consequences to nations are often temporary and remediable. In the spiritual warfare it is very different. Of that warfare, the consequences, when the fight is over, are unchangeable and eternal.

J.C. Ryle

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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