Lomo Of Pork In Red Adobo
|Boneless pork loin||3 Pound|
|Onion||1 , stuck with 1 clove|
|Clove||1 , stuck with onion|
|For water adobo sauce:|
|Water||1⁄4 Cup (4 tbs)|
|Ancho chilies||6 (Fresh Or Dried)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||1 Cup (16 tbs)|
|Cumin||1⁄2 Teaspoon (Comino)|
|Pork stock||1 1⁄2 Cup (24 tbs)|
Put pork, onion stuck with clove, bay leaf, and salt into large kettle or dutch oven; cover with water.
Cover kettle and cook until pork is tender, about 1 1/2 hours.
Remove pork from stock; strain stock and save, discarding onion and bay leaf.
Slice pork into 1-inch slices and return to kettle.
For adobo sauce, first prepare chilies .
Put prepared chilies, onion, garlic, tomatoes, oregano, and cumin into an electric blender.
Blend to a thick puree.
Heat lard in skillet.
Add puree and cook about 5 minutes, stirring constantly.
Stir in pork stock.
Season to taste with salt and pepper.
Pour sauce over sliced pork in kettle.
Cook, uncovered, over low heat for about 30 minutes, or until sauce thickens and coats the meat.
Peel and slice avocado.
Arrange sliced meat on platter.
Garnish with avocado slices, if desired.