Slow Cooker Posole

 Ingredients

• 1-2 tablespoons canola, vegetable or avocado oil
• 2-3 pounds pork roast cut into 1-inch cubes (see note)
• 1 yellow onion, sliced thinly
• 4 cloves garlic, finely minced
• 1 can (19-ounces) red or green enchilada sauce (see note)
• 1 jar (16-ounces) salsa verde, regular or thick 'n chunky
• 1 cup chicken broth
• 1 can (4-ounces) green chiles
• 2 cans (15.5 ounces each) white hominy, drained
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon cayenne pepper, more or less to taste
• ½ cup chopped fresh cilantro

Instructions 

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn’t get crowded – otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc. Mel's Kitchen Cafe