Slow Cooker Pozole
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Ingredients
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1 tablespoon canola oil
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1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
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2 (14.5 ounce) cans enchilada sauce
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2 (15.5 ounce) cans white hominy, drained
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1 onion, sliced
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½ cup green chilies, diced
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4 cloves garlic, minced
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½ teaspoon cayenne pepper, or to taste
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2 teaspoons dried oregano
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¼ cup cilantro, chopped
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½ teaspoon salt
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Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
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Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
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Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.