[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meat	4	Servings

INGREDIENTS

8		Red chili pods
2	c	Boiling water
1/4	c	Chopped onion
2		Cloves garlic
1	ts	Oregano
1	ts	Salt
2 1/2	lb	Lean pork; cut in strips
		Oil for frying

INSTRUCTIONS

1. Remove stems, seeds and veins from the chilies. Wash them in warm water
and put them in a pan; cover with the boiling water. Let the chilies stand
for an hour, or until the pulp separates easily from the skins. Put through
a food mill or colander, adding enough of the water the pods were cooked in
to remove the pulp.
2. If sauce is too thick, thin with water. Add onion, garlic, oregano and
salt. Mix well. Marinate pork strips in the sauce for 24 hours.
3. To cook, cut pork strips into bite-size pieces. Heat enough oil in pan
to keep strips from sticking. Fry, covered with some chili sauce, until
done; they should be nearly dried out. Strips may also be put in a baking
dish in a 350 F oven for 1 hour.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”