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Does pork tenderloin fall into the realm of acceptable to cube for chili? I've had one in my freezer for a while that does not look like it will be used otherwise, so I figured I would throw it into the big pot of chili I am making this week. But it seems like an odd meat after the usual talk of ground beef and stewing cubes and whatnot. Pork shoulder I guess is at least from the same animal.
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Jan 10, 2012 03:52
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| # ¿ May 4, 2024 00:37 |
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