Crock-Pot Posole

Ingredients

• 1 (2 lb) boneless pork loin roast - cut into 1-inch cubes
• 1 (14.5) ounce can enchilada sauce
• 1 (15.5  ounce) can white hominy, drained
• 1 small can diced green chiles
• 1 white onion, sliced
• 1 red onion, diced
• 4 gloves garlic, minced, 2 teaspoons dried oregano
• 1/4 cut cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon canola oil

Directions 

• Heat canola oil in skillet over high heat. Add cubbed pork, cook and stir until meat is browned on all sides, about 4-5 
• Place meat in crock-pot. Pour the enchilada sauce over meat. Topp with hominy, white onion, green chilies, garlic, cayenne pepper, and oregano
• Cover and cook on high for 6 hours. Stir in the cilantro and cook on low for 30 more minutes.

• Pack  posole in tupperware for the work week. I included a small side tupperware layering sour cream, chopped carrots and chopped red onion!