Adobo Pork with White Rice
1 onion, peeled, thinly sliced 3 cloves garlic, peeled 2 dried ancho chiles, toasted and seeded 1
negro chile, toasted and seeded 1 tomato, halved and toasted
1/2 cup distilled vinegar
2/2 cup chicken broth 1 teaspoon salt
2 (1to 4 pound) pork roast or 6 to 8 pork chops 3 to 4 cups cooked white rice
In a molcajete, blender or food processor, combine all the ingredients except the pork and rice.
Process until you have a thick paste. Cook in a saucepan over low heat for 10 to 15 minutes. If
using pork chops, brown them in a dry frying pan, then cover with the sauce and cook 35 to 40
minutes or until pork is thoroughly cooked. If using a pork roast, rub first with salt, then roast
at 350 degrees F for 1 1/2 hours. Remove from oven and cover with adobo sauce. Return to oven and
bake another 45 minutes. Serve with plain cooked rice as a side dish.
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