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If you had walked into Dora Portillo’s house Oct. 17, you would have been welcomed by the smell of fried pork, beans and salsa. She was preparing chicharron (fried pork ground with spices and vegetables) and bean stuffing that would fill hundreds of her homemade pupusas (a Salvadoran food made of corn meal that’s stuffed with different fillings, primarily cheese, beans and/or pork, and topped with salsa and curtido, a pickled slaw). Portillo was preparing for a fundraiser held a couple of days later at Eureka First Methodist Church, aimed at raising money to keep her in the United States, and — as the 100 pounds of pork shoulder she had on hand to cook that day would attest — it was no small task.

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