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
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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