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A chicken leg in glossy dark mole scattered with chopped almonds on a white plateA bowl of red pozole with pork and hominy topped with shredded lettuce, diced onion and sliced radishShredded achiote red cochinita pibil topped with slivers of white onion on a plateA battered stuffed poblano chile under creamy walnut sauce, scattered with pomegranate seeds and parsley

Fiesta

By Jules Moreau · 4 recipes

Big pots for big gatherings.

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