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This vegetarian special gets its bite from canned green chiles and hot pepper sauce; cream cheese cools things down.
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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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These easy ground turkey wraps will feed the whole family with a lean yet filling combo of green chiles, spices, brown rice, and black beans.
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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
cooking.nytimes.com
Pozole is a traditional soup or stew from Mexico Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here But the hominy is the constant.
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The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.