Slow-cooker Posole

Ingredients

• Servings: 8
• 1 tablespoon canola oil
• 1 (2 pound) boneless lamb loin roast, cut into 1-inch cubes
• 2 (14.5 ounce) cans enchilada sauce
• 2 (15.5 ounce) cans 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

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 35 mins

Ready Time: 6 hrs 55 mins


• heat the canola oil in a skillet over high heat. add the lamb; cook and stir just until meat is browned on all sides, about 5 minutes.
• 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.
• cover, and cook on high for 6 to 7 hours. stir in the cilantro and salt. cook on low for 30 minutes more.