Mexican Pork Stew

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4 teaspoons olive oil

1 pound well-trimmed pork tenderloin, cut into 3/4" pieces

1 onion

1 carrot

1 celery rib

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried basil

2 cups fat-free reduced-sodium chicken broth

1 can (15 ounces) white hominy, rinsed and drained

1 tomato

3 tablespoons fresh cilantro

1/2 teaspoon salt

1 cup mashed Hass avocado

1/4 cup fat-free sour cream

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