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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make vegetarian bulgogi wraps with spiced grilled tofu strips tossed in kimchi slaw and drizzled with a sweet sesame-gochuchang vinaigrette.
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