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  • 5 Roma tomatoes
  • 1 ancho chiles, stem and seeds removed
  • 12 chiles de arbol, stems removed
  • 5 cups water
  • 2 small red onions, 1 coarsely chopped and 1 sliced into thin strips
  • 3 cloves garlic, sliced
  • 2 teaspoons salt
  • 1 1/2 teaspoons Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 2 cups chicken broth
  • 6 tablespoons olive oil
  • 2 tablespoons flour
  • 5 tablespoons white vinegar
  • 1 bay leaf
  • 2 jalapeños, seeded and sliced into thin strips
  • 1 1/2 lbs boneless thin pork chops
  • 1 teaspoon garlic powder
  • 1 avocado
  • 6 radishes, sliced thin
  • 6 Bolillo rolls
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Author:
Sonia Mendez Garcia
Servings:
6
Prep Time:
40 min
Total Time:
1 hr