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Ingredients

• 12 dried ancho chiles, wiped clean
• 1/2 C. white vinegar
• 2 C. water
• 1/4 C olive oil
• 2 medium onions, thinly sliced
• 5 garlic cloves, sliced
• 1 Tbs. ground cumin
• 4 C. chicken stock (I recommend using home-made stock)
• 2 Tbs. brown sugar
• 1/4 C. freshly squeezed orange juice
• 1/4 C. freshly squeezed lemon juice
• 2 Tbs. tomato paste
• 1 Tbs. salt
• 1/4 tsp. freshly ground black pepper

Description

This Adobo Recipe Comes From Mesa Mexicana By Mary Sue Miliken And Susan Feniger. I Love This As A Sauce On Pork, But There Are Many More Ways To Use It That I Just Haven't Come Across Yet. Enjoy!

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