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Ingredients
  • 1 tablespoon canola oil
  • 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
  • 2 (14.5 ounce) cans enchilada sauce
  • 2 (15.5 ounce) cans white hominy, drained
  • 1 onion, sliced
  • ½ cup green chilies, diced
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne pepper, or to taste
  • 2 teaspoons dried oregano
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt
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