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In large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 6 minutes. Stir in chili powder, cumin, and garlic; cook 1 minute more. Transfer to slow cooker and add pork, tomatoes, chilies, and broth. Cover and cook 4 hours on high. Stir in corn. Ladle into serving bowls and garnish with shredded cheese and cilantro (optional). Crush tortilla chips on top and enjoy. Makes 6 servings.
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