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Prep Time: 10 minutes /Wait Time: 7 hours /Serves: 6-8
1 (2.0 pound roasts) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce can) enchilada sauce
2 (15.5 ounce can) white or yellow hominy, drained
1 medium onion, diced
1 (4.0 ounce can) chopped green chiles
4 cloves garlic, minced
1/2 (teaspoon) cayenne pepper, or to taste
2 teaspoon dried oregano
1/4 cup cilantro, chopped
Place the meat in a 6 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro. Cook on Low for 30 minutes more.
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