Slow-Cooker Posole

By KSmitherman

Ingredients

• Ingredients:
• Prep Time: 20 Minutes
• Cook Time: 6 Hours 35 Minutes
• Ready In: 6 Hours 55 Minutes
• Servings: 8
• "Made in a slow cooker, this streamlined version of classic Mexican Posole combines traditional ingredients such as hominy, green chiles, garlic, onions, oregano, and enchilada sauce with cubed pork."
• 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

Preparation

Step 1

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.