Slow Cooker Pasole

This is a mexican soup. Original recipe from a woman in my ward (Janet Duncan)

3 Tbsp vegetable oil
2 lbs boneless pork loin roast, cut into 1 inch cubes
1 can (28 oz) red enchilada sauce
3 cans hominy (can use white or yellow, or a combo)--original recipe called for 2 cans. McKay and I both felt an extra can would be good.
1 onion, sliced (can do big chunks)
1/2 cup green chiles (canned)
4 cloves garlic (no need to chop)
2 tsp oregano
1/4 cup cilantro
1 tsp salt
1/2 tsp cayenne pepper
2-3 cans chicken broth

1.  Place oil in a skillet. Salt and pepper pork cubes and toss in flour. Add to skillet and cook until just browned. Place browned pork in a slow cooker.
2. Slice and cook the onions until caramelized, then add the garlic cloves for several minutes. Next combine cooked onions, garlic cloves, 1 can chicken broth, cilantro, oregano and chiles in a blender or food processor until smooth. Add this to the crock pot.
3. Add an additional can of chicken broth and enchilada sauce as well as cayenne pepper to the crockpot. Stir and cook on low for 6-8 hours. One hour prior to serving add the hominy (drain and rinse first).

Serve as a stew with tortilla chips/strips, cheese, lime, cilantro, sour cream and avocado.