Pork Chili With Pintos

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Oxmoor House


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1 (2-pound) lean boneless pork loin roast

1/4 teaspoon pepper

1/4 teaspoon paprika

Vegetable cooking spray

1 teaspoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 cups canned no-salt-added chicken broth, undiluted

1 tablespoon dried oregano

2 tablespoons chili paste

2 large poblano peppers, seeded and chopped

1 small jalapeno pepper, seeded and chopped

1 (15-ounce) can no-salt-added pinto beans

8 fat-free flour tortillas

1/2 cup mashed ripe avocado

1/4 cup minced fresh cilantro

1 (12 1/2-ounce) jar tomatillo salsa

1/2 cup diced jicama

Fresh cilantro sprigs (optional)

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