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.