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Raspberry jam and red wine vinegar make a quick vinaigrette for this salad of beets, kidney beans, and fresh broccoli.
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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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This recipe is by R. W. Apple Jr. and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.