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Green Chile-Pork Pozole

['1 1/4 teaspoons olive oil', '1/2 cup diced onion', '1/4 cup diced celery', '2 tablespoons chopped fresh cilantro, divided', '2 1/2 teaspoons chopped garlic', '1/2 pound lean, boneless pork loin, diced', '1/2 cup drained hominy (or drained canned corn)', '1/2 cup diced green poblano pepper', '3 ounces canned tomatillos, diced', '2 teaspoons cumin seeds', '2 teaspoons dark chili powder', '2 3/4 cups chicken stock', '1 teaspoon ground coriander (optional)', 'Salt and freshly ground black pepper']

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

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