Adobo (pork In Adobo) – We Love God!

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

INGREDIENTS

2	lb	Pork loin
4	T	Lard
6		Dried ancho chiles
2		Onions
2		Cloves garlic
1/2	t	Oregano
1		Bay leaf
4	T	Vinegar
2	c	Meat stock
2		Onions, for garnish
3		Avocado
1		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

A Message from our Provider:

“People disappoint. God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2698 Calories From Fat: 1417 Total Fat: 162.8g Cholesterol: 627.4mg Sodium: 511.6mg Potassium: 6913.5mg Carbohydrates: 93.3g Fiber: 44.1g Sugar: 22.4g Protein: 219.3g