Slow Cooker Posole

Ingredients

• 2 pound pork loin roast boneless cut into 1-inch cubes
• 1 tablespoon canola oil 
• 0.5 teaspoon cayenne pepper to taste
• 0.3 cup cilantro leaves chopped
• 29 ounce enchilada sauce canned
• 4 cloves garlic minced
• 0.5 cup chilies diced green
• 31 ounce hominy white drained canned
• 1  onion sliced
• 2 teaspoons oregano dried
• 0.5 teaspoon salt 

Equipment

• frying pan
• slow cooker

Directions

1. Heat the canola oil in a skillet over high heat.
2. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
3. Place the meat in a 4 quart slow cooker.
4. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano.
5. Pour in enough water to fill the slow cooker.
6. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.