Best 11 Roasted Pork With Red Chili Corn Bread Recipes

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Roasted pork with red chili corn bread is a delicious and hearty dish that is perfect for any occasion. The pork is roasted until it is tender and juicy, while the cornbread is moist and flavorful. The combination of the two is simply irresistible. This article will provide you with some of the best recipes for roasted pork with red chili cornbread, so that you can enjoy this delicious dish at home.

Here are our top 11 tried and tested recipes!

ROASTED PORK WITH RED-CHILI CORN BREAD



Roasted Pork With Red-Chili Corn Bread image

Provided by Christine Muhlke

Categories     dinner, main course

Time 6h

Yield Serves 6

Number Of Ingredients 31

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1 tablespoon ancho-chili powder
1 teaspoon salt
1 tablespoon minced fresh sage
1 dried red chili, seeded and cut into small pieces
1 cup buttermilk
1/3 cup extra-virgin olive oil
4 tablespoons unsalted butter, melted
1 large egg, lightly beaten
6 pounds bone-in pork shoulder, at room temperature
2 tablespoons dry mustard
2 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons ground ginger
1 tablespoon dried thyme
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons ground clove
2 teaspoons cayenne
2 teaspoons ground cardamom
4 cloves garlic, minced
2 cups chicken stock
1/2 pound thick-cut smoked bacon, cut into 2-inch pieces
1 yellow onion, diced
1 sprig thyme
4 black peppercorns
2 cloves garlic, crushed
4 pounds fava-bean pods

Steps:

  • Make the corn bread: Preheat oven to 400 degrees. Butter a 9-inch cast-iron skillet or deep pie dish. In a large bowl, sift together the dry ingredients. In a medium bowl, combine remaining ingredients. Add liquid mixture to the dry one and stir until just combined. Pour into skillet and bake for 20 to 25 minutes.
  • Meanwhile, trim the pork of excess fat. In a small bowl, combine all spices and sugar. Rub meat all over with minced garlic and the spice mixture, pressing firmly. Place on a rack set over a foil-lined baking sheet. When corn bread is done, lower oven to 325. Roast pork undisturbed for 4½ hours, or 45 minutes for each pound of meat.
  • While pork is roasting, make the bacon broth. Combine all ingredients in a medium saucepan. Bring to a boil, lower heat and cook at a bare simmer for 1 hour. Strain and discard solids. Refrigerate until fat has solidified and is easily removed.
  • Bring a large pot of water to a boil. Remove fava beans from their pods. Boil beans for 5 minutes. Drain and plunge into an ice-water bath. Once cool, drain and gently peel off and discard the skins. Set beans aside.
  • When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes. Carefully cut around the bone and pull out. Slice pork into 6-to-8-ounce slabs, each with some crispy skin. Warm the bacon broth. In each of 6 shallow bowls, add about â..." cup bacon broth and a mound of favas. Place a wedge of corn bread atop the favas. Top with a slice of pork.

CROWN ROAST OF PORK WITH CORNBREAD HOMINY STUFFING AND CHILI GRAVY



Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 28

1 tablespoon fennel seeds, toasted
1 tablespoon cumin seeds, toasted
1 tablespoon coarse salt
4 garlic cloves, pressed
6 whole allspice berries
1 teaspoon dried thyme
1 teaspoon ground black peppercorns
1 6 1/2 to 7 pound crown roast of pork
Cornbread Hominy Stuffing, recipe follows
5 cups chicken stock
2 dried Ancho chilies, toasted
2 tablespoons vegetable oil
1 onion, finely chopped
2 tablespoons all purpose flour
1 tablespoon honey
12 cups crumbled corn bread
6 tablespoons butter
1 large onion, chopped
4 Poblano chilies, roasted, chopped
3 jalapeno chilies, seeded, chopped
2 garlic cloves, chopped
1/4 cup chopped fresh sage
1 tablespoon dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups canned hominy, drained
1 1/2 cups canned or frozen corn kernels
3 large eggs, beaten to blend
1 1/2 cups chicken stock

Steps:

  • Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
  • Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
  • Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
  • Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
  • Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper.
  • Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER



Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter image

When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.

Provided by Eric Greenspan

Categories     appetizer

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Neutral oil, to coat pan and for frying
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1 cup Greek yogurt
1/2 cup honey
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup roasted and chopped Hatch green chile, homemade from fresh or store-bought, such as 505 Southwestern Green Chile, plus more for garnish
1 1/4 cups grated Cheddar
2 pounds pork butt, cut into fist-size chunks
Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
Peels from 1/2 orange
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon kosher salt

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
  • Coat a 9-inch cast-iron skillet with oil.
  • Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
  • Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
  • For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
  • Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
  • For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
  • Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.

BRAISED PORK WITH RED CHILI SAUCE



Braised Pork with Red Chili Sauce image

"I got this recipe from my mom," Kara de la Vega of Suisun City, California notes. "It's really good with rice and a green salad...or scooped into tortillas."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork chop suey meat
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1-1/2 to 2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2/3 cup water
1 tablespoon tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup heavy whipping cream

Steps:

  • In a large skillet, brown pork in oil. Remove and keep warm. In the same skillet, saute the onion, garlic, chili powder, oregano and cumin for 2-3 minutes or until onion is tender., Stir in the pork, water, tomato paste, sugar and salt. Bring to a boil; cover and simmer for 18-20 minutes or until pork is tender. Stir in the cream; bring to a boil, stirring constantly.

Nutrition Facts : Calories 414 calories, Fat 24g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 409mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 37g protein.

BARBECUED RED ROAST PORK TENDERLOIN



Barbecued Red Roast Pork Tenderloin image

This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.

Provided by JustJanS

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 (375 g) lean pork fillets
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons red food coloring
1 garlic clove
1 shallot
1/2 teaspoon Chinese five spice powder

Steps:

  • Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
  • Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
  • Drain pork fillets from marinade, reserve marinade.
  • Put pork on wire rack over baking dish.
  • Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
  • Remove from oven, put on board and allow to cool.
  • Cut pork into diagonal slices to serve.

ROASTED RED PEPPER CORN BREAD



Roasted Red Pepper Corn Bread image

Categories     Bread     Milk/Cream     Pepper     Side     Bake     Thanksgiving     Quick & Easy     Cornmeal     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 13x9-inch loaf

Number Of Ingredients 9

1 large red bell pepper
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted, cooled to lukewarm
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
  • Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

SHREDDED PORK IN RED CHILI



Shredded Pork in Red Chili image

Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.

Provided by Martha Stewart

Categories     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 20

4 dried ancho chiles
4 dried guajillo chiles
4 dried mulato chiles
1 chipotle chile
8 garlic cloves, unpeeled
4 1/2 cups boiling water
1 can (28 ounces) whole peeled tomatoes
1 1/2 cups warm water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 teaspoon cider vinegar
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
1 small onion, finely chopped
1 1/2 cups 1/2-inch-cubed peeled yuca
1 cup dried red kidney beans, soaked in water overnight
Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly.
  • Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water.
  • Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste.
  • Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate.
  • Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired.

PORK CHILE VERDE WITH RED CHILE SALSA



Pork Chile Verde with Red Chile Salsa image

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

Provided by Jeanne Kelley

Categories     Soup/Stew     Pork     Potato     Super Bowl     Dinner     Winter     Family Reunion     Tomatillo     Potluck     Chile Pepper     Bon Appétit     One-Pot Meal     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa
Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

Steps:

  • Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
  • Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
  • Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
  • Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

SLOW COOKER PORK SHOULDER CORNBREAD CHILI RECIPE BY TASTY



Slow Cooker Pork Shoulder Cornbread Chili Recipe by Tasty image

Here's what you need: pork shoulder, seasoned salt, cumin, kidney bean, tomato, onion, red enchilada sauce, cornbread mix, cheddar cheese

Provided by Hannah Williams

Categories     Dinner

Yield 5 servings

Number Of Ingredients 9

2 lb pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney bean, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
cheddar cheese, to top, optional

Steps:

  • Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
  • Cook on high for 3 hours.
  • Dollop prepared cornbread evenly over mixture. Cook an additional hour.
  • Serve and top with cheddar cheese if desired.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 8 grams

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

Tips:

  • Choose the right cut of pork: Pork loin or pork shoulder are both good choices for roasting. Pork loin is a leaner cut, while pork shoulder is a more flavorful cut.
  • Use a flavorful marinade: Marinating the pork before roasting helps to tenderize the meat and add flavor. Try a marinade made with olive oil, garlic, paprika, and cumin.
  • Roast the pork until it is cooked through: The internal temperature of the pork should reach 145 degrees Fahrenheit.
  • Make the cornbread while the pork is roasting: This will save you time and ensure that both the pork and the cornbread are ready at the same time.
  • Serve the pork with the cornbread and your favorite sides: Roasted vegetables, mashed potatoes, or a salad are all good options.

Conclusion:

This roasted pork with red chili cornbread recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The pork is tender and flavorful, and the cornbread is moist and fluffy. With a little planning, you can have this meal on the table in under an hour.

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