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Ingredients
  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin, cut into ½" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt, or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 cup white onion, chopped
  • 2 ½ pounds very ripe tomatoes, cored and diced, don't discard juices or seeds
  • subheading: To Serve:
  • Toasted corn tortillas
  • Refried black beans
  • Ripe avocado slices
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