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Ingredients
  • 1 tablespoon canola oil
  • ½ pound boneless pork shoulder butt roast, cubed
  • ½ pound fully cooked andouille sausage links, sliced
  • 6 cups reduced-sodium chicken broth
  • 2 medium tomatoes, seeded and chopped
  • 1 can (16 ounces) hominy, rinsed and drained
  • 1 cup minced fresh cilantro
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon coarsely ground pepper
  • Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges
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