Title: Adobo (pork in adobo)
 Categories: Chile, Mexican, Pork
      Yield: 1 Servings
 
      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
 
  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.