Cristina Cooks A Hearty Pozole

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Cristina Ferrare


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3 cups chicken stock, homemade or store-bought organic chicken broth

4 tablespoons canola oil

1 pound pork tenderloin, cut into ½inch pieces

½ teaspoon kosher salt

1 yellow onion, finely chopped

3 garlic cloves, crushed through a garlic press or finely minced

2 tablespoons chili powder

1 teaspoon cumin

1 (28-ounce) can chopped tomatoes

1 (15-ounce) can white hominy, rinsed and drained

1 teaspoon chopped jalapeno

1 cup diced roasted chicken breast

1 avocado, sliced

2 scallions, chopped

¼ cup cilantro

1 lime, sliced

12 corn tortillas

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