Spicy Pork Posole

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Self Magazine

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Ingredients

1 tablespoon olive oil

6 oz pork tenderloin, halved lengthwise

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 large yellow onion, sliced

2 cloves garlic, sliced

2 teaspoons chili powder

3 cups canned hominy (about 3 cans, 15 oz each), drained

6 cups low-sodium vegetable broth

2 bay leaves

1 small head green cabbage, cut into ribbons

8 radishes, sliced

1/2 medium avocado, sliced

1 jalapeño chile, sliced

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