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1 lb. ground pork (I used the “hot” kind)
2 garlic cloves, minced
1 red onion, chopped
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
2 teaspoons chili powder
1/2 teaspoon each salt and freshly ground pepper
1/3 cup red wine
2 14 oz. cans fire roasted tomatoes with garlic
2 14 oz. cans white beans
1 14 oz. can hominy
sour cream
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