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Ingredientes
- 2 lb Pork loin
- 4 Tbsp. Lard
- 6 x Dry ancho chiles
- 2 x Onions
- 2 x Cloves garlic
- 1/2 tsp Oregano
- 1 x Bay leaf
- 4 Tbsp. Vinegar
- 2 c. Meat stock
- 2 x Onions, for garnish
- 3 x Avocado
- 1 bn Radishes
- Salt and pepper
Direcciones
- Cook the pork with one onion, salt and pepper. Toast chile slightly, soak and grind with an onion, the garlic and the oregano. Saute/fry the mix in lard. Add in the cooked meat, 2 c. of the stock, the vinegar and bay leaf.
- Let simmer till 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. NOTESRegion 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 246 | 76% |
| Total Fat 27.27g | 34% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 201mg | 8% |
| Potassium 501mg | 14% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.17g | 1% |
| Protein 12.42g | 20% |
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