Charles Gifford > wrote:

> Victor, I agree that this would be an excellent subject to discuss. I'd
> enjoy *reading* it. Unfortunately my knowledge of the topic is very slight.
> In my observation, there is little in common between the two adobos. Both
> have poultry (Mexican is often turkey) and both have some vinegar. One is a
> STEW and one is a SAUCE.

Ah, but I don't give up that easily. ;-) I wonder if the latter
distinction might only be a semantic rather than culinary difference in
this case. Below is a Mexican recipe from _Recipes: Latin American
Cooking_, Foods of the World, Time-Life. The chicken is actually stewed
in the sauce. There is also one for veal in adobo sauce, which is
similar in this respect, at
<http://mexico.udg.mx/cocina/ingles/menu/meats/13.html>, where the meat
is actually marinated in the sauce before being stewed in it. This Web
site is, I think, generally well regarded. I wonder if these recipes
are at all authentic, though. If they are not, I'd be glad of a better
example.

Victor

Pollo en Adobo
Chicken in Red Chili and Tomato Sauce
To serve 4

The sauce
6 dried ancho chilies
1 cup boiling chicken stock, fresh or canned
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped, or substitute 1
cup drained, canned Italian plum tomatoes
1 teaspoon finely chopped garlic
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoon lard
A 3- to 3 1/2-pound chicken, cut into 6 or 8 serving pieces

Under cold running water, pull the stems off the chilies, break then
in half and brush out the seeds. With a small, sharp knife, cut away
any large ribs. Tear the chilies into small pieces, pour one cup of
boiling stock over them and let them soak for 30 minutes.

Pour the chilies and the stock into the jar of a blender and purée at
high speed for about 15 seconds. Add the onions, tomatoes, garlic,
vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper, and
blend for 30 seconds, or until the mixture is reduced to a thick purée.
(To make the sauce by hand, purée the chilies, onions, tomatoes and
garlic - a cup or so at a time - in a food mill set over a bowl. Then
stir in the vinegar, sugar, coriander, cinnamon, cloves, salt and black
pepper.)

In a heavy 8-inch skillet, heat 1 tablespoon of the lard over moderate
heat. Add the purée and cook, uncovered, stirring occasionally, for 5
minutes. Remove from the heat; cover the skillet to keep the sauce
warm.

Preheat the oven to 350°. Pat the chicken pieces dry with paper
towels (they will not brown well if they are damp). In a heavy 10- or
12-inch skillet melt the remaining 3 tablespoon of lard over moderate
heat until a light haze forms above it. Brown the chicken a few pieces
at a time, starting them skin side down and turning them with tongs. As
the pieces turn a rich golden brown, place them in a 3-quart heatproof
casserole. Pour the chili sauce into the casserole and turn the chicken
about in it until the pieces are thoroughly coated with the sauce.
Cover the casserole tightly with and bake, undisturbed, in the middle of
the oven for 45 minutes. Then remove the cover and bake 15 minutes
longer, basting the chicken every now and then with its sauce. Serve
directly from the casserole or arrange the chicken attractively on a
serving platter and pour the sauce over it.