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1 lb pork tenderloin – cubed
2 Tbsp olive oil – divided
1 small yellow onion – diced
6 cloves garlic – minced
1 ½ tsp chili powder
1 ½ tsp ground cumin
½ tsp paprika
¼ tsp ground coriander
3 cups corn
32 oz vegetable broth
1 cup heavy cream
2 Tbsp lime juice
For serving: Crumbled queso fresco, chili powder, chopped cilantro, sliced jalapenos
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