Slow-Cooker Posole

Prep Time: 20 mins | Cook Time: 6 hrs 35 mins | Total Time: 6 hrs 55 mins | Yield: 8 Servings

This slow cooker posole is what you just might need today! I have never tried anything like this before. Well, I am so glad that I did because I never would have tasted perfection! Invite your friends over and I promise you that they won’t get enough of this delicious dish! You are more than welcome to add more ingredients if you wish. I know that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1 tbsp canola oil

1 (2 pounds) 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

½ c green chillies, diced

4 cloves garlic, minced

½ tsp cayenne pepper, or to taste

2 tsp dried oregano

¼ c cilantro, chopped

½ tsp salt

Directions:

Place a skillet on the stove and turn the heat to high.

Add canola oil and allow it to become hot.

Add the pork loin and sear for each side until brown. This usually takes about 5 minutes.

Transfer the seared pork to the bottom of a 4-quart slow cooker.

Pour the enchilada sauce on top of the pork.

Add the garlic, onion, hominy, chilis, oregano, and cayenne pepper.

Add in enough water to submerge all the ingredients.

Cover the slow cooker and cook for about 6 to 7 hours on a high setting.

Add cilantro and salt to taste, then stir until well mixed.

Cover and cook for another 30 minutes on a low setting.

Serve and enjoy!

Nutrition Facts:

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