Slow-cooker Pozole Soup

  • 1 tablespoon canola oil
  • 1 (2 pound) 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
  • 1/2 cup green chilies, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper, or to taste
  • 2 teaspoons dried oregano
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt

Directions

  1. 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.
  2. 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, and oregano. Pour in enough water to fill the  slow cooker.
  3. Cover, and cook on High for 6 to 7 hours. Stir in the salt towards the end.

*I left out the green chilis because I didn’t have them AND put just a TAD of the cayenne pepper rather than the 1/2 tsp (it’s already kind of spicy as is.)  I added just about 1 1/2- 2 cups of water and thought that was just right!

*Once you serve into bowls top with shredded cabbage, chopped cilantro, diced onion and squeeze some lime juice in it-  SO TASTY!!!

❤ Anna Burud

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