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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
1/2 cup chicken broth
1 teaspoon salt
1 (3 to 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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