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For pulled pork version: Use 2-3 T Blood Orange Olive Oil, 3 C Pulled Pork Butt, add 1 tsp Mexican Oregano
Heat oil in a Dutch oven over medium heat until shimmering. Add onion, pepper, and salt and cook until softened, about 4 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute. Increase heat to medium-high. Stir in broth, beans, and salsa and bring to boil. Reduce heat to medium-low and simmer until flavors have melded about 10 minutes. Using the back of a wooden spoon, mash some beans against the side of the pot, or use an immersion blender until chili is slightly thickened. Stir in chicken and cilantro and cook until warmed through, about 2 minutes. Serve with warmed cornbread.
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