Slow-Cooker Mexican Pozole

Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)


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 the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.

Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)