SLOW-COOKER POSOLE

SLOW-COOKER POSOLE

1 tbsp. canola oil
1 (2-lb.) boneless pork loin roast cut into 1-inch cubes
2 (14.5-oz) cans enchilada sauce
2 (15.5-oz) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ tsp. cayenne pepper, or to taste
2 tsp. dried oregano
¼ cup cilantro, chopped
½ tsp. salt

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.

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

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

Yield: 8 servings.