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add to shopping list 1 1/4 cups reduced-sodium chicken broth (10 fluid ounces) 1 (14- to 15-ounce) can stewed tomatoes 4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces 1 (3/4-inch-thick) crosswise slice of a medium white onion 2 garl [...]
Read the recipe at epicurious.com
