Slow-Cooker Posole

Name: Slow-Cooker Posole
Ingredients: 1 tablespoon canola oil; 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes; 2 (14.5 ounce) cans enchilada sauce; 2 (15.5 ounce) cans white hominy, drained; 1 onion, sliced; 1/2 cup green chilies, diced; 4 cloves garlic, minced; 1/2 teaspoon cayenne pepper, or to taste; 2 teaspoons dried oregano; 1/4 cup cilantro, chopped; 1/2 teaspoon salt

11 ingredients

3 steps

Ingredients

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt

Directions

1

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2

Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.