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The cooking time is well worth it for this number. The meat goes fall-apart tender, and for most of it you can relax while the oven does its thing.
*To griddle your chilies, get a large frying pan super hot. Add your whole chilies (add more if you like. They make a great side, whole with sea salt and lime or sliced and scattered on the top). Toast in the pan (no oil needed) till lightly charred all over. If you don’t have fresh chilies or don’t fancy this, just use a good pinch of chilli powder instead.