Name: Slow Cooker Pozole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Canola oil - 1 tablespoon; Boneless pork loin roast, cut into 1-inch cubes - 1 (2 pound); Enchilada sauce - 2 (14.5 ounce) cans; White hominy, drained - 2 (15.5 ounce) cans; Onion, sliced - 1; Green chilies, diced - ½ cup; Garlic, minced - 4 cloves; Cayenne pepper, or to taste - ½ teaspoon; Dried oregano - 2 teaspoons; Cilantro, chopped - ¼ cup; Salt - ½ teaspoon

Ingredients for - Slow Cooker Pozole

1. Canola oil 1 tablespoon

2. Boneless pork loin roast, cut into 1-inch cubes 1 (2 pound)

3. Enchilada sauce 2 (14.5 ounce) cans

4. White hominy, drained 2 (15.5 ounce) cans

5. Onion, sliced 1

6. Green chilies, diced ½ cup

7. Garlic, minced 4 cloves

8. Cayenne pepper, or to taste ½ teaspoon

9. Dried oregano 2 teaspoons

10. Cilantro, chopped ¼ cup

11. Salt ½ teaspoon

How to cook deliciously - Slow Cooker Pozole

1 . Stage

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

2 . Stage

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

3 . Stage

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