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Caldo of Sweet Potato and Chard


5 cups water
4 dried ancho chili peppers
10 cloves garlic, unpeeled
1 1/4 teaspoons kosher salt, or more as needed
1 teaspoon dried oregano, preferably Mexican
1 medium sweet potato (about 1 pound), scrubbed and chopped into 1/2-inch pieces
1 bunch Swiss chard (about 8 ounces), greens and stems thinly sliced
1 1/2 cups no-salt-added canned pinto beans (from one 15-ounce can), drained and rinsed



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