| 2 lb Pork loin | | 4 tbl Lard | | 6 x Dried ancho chiles | | 2 x Onions | | 2 x Cloves garlic | | 12 tsp Oregano | | 1 x Bay leaf | | 4 tbl Vinegar | | 2 cup Meat stock | | 2 x Onions, for garnish | | 3 x Avocado | | 1 bn Radishes | | Salt and pepper |
| | 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 Region of the Mexican Republic | | Adapted for Use in the Unithe States, Centra and South America) , 10th edition, 1997 by Josefina Velazques de Leon, |
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