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Pork Loin chili verde

dutchdot | Jan 19, 2008 06:06 AM

There is a question about braising pork loin already on the boards. The question prompted me to ask. Hubby bought some Wm Sonoma chili verde sauce (I make great chili verde from scratch, but he likes to shop and it was on sale).

Are there any suggestions to add more fat/flavor to my chili verde with the use of the pork loin and the commercial mix.

Thank you

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