Cook the rice with 2 cups of water (about 475 ml) and a pinch of salt.

Cook the tomatoes, serrano peppers, and 1 clove of garlic in a little water. Once fully cooked, blend until smooth and add a pinch of salt. Set aside.

Cook the pork with 1 clove of garlic and enough water to cover the meat. If using a pressure cooker, cook for 10 minutes until tender. Remove the garlic and any remaining water. Transfer the pork to a pot with oil and brown it, adding salt to taste. Once browned, add the sauce and cook until it comes to a boil. The sauce should be neither too watery nor too thick.

In a deep plate, serve a generous portion of rice, a portion of beans, and top with the pork in sauce.

To serve, add sour cream or Mexican crema and pieces of adobera cheese (or queso fresco). Enjoy!