Pork in red chile sauce (Asado de bodas) from Saveur Magazine, May 2011 (#138) (page 53)

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Notes about this recipe

  • TrishaCP on May 12, 2014

    This was incredibly delicious. The sauce tastes best served a day or two after making it- the flavors have more chance to come together and the bitter notes from the chile and chocolate are able to subside somewhat. (Aggressive seasoning also helps.)

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