Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.2 Kcal (478 kJ) | ||
| Calories from fat | 39.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 39.97mg | 13% | |
| Sodium | 209.15mg | 9% | |
| Potassium | 295.86mg | 6% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 13.08g | 26% | |
| Vitamin C | 24.9mg | 41% | |
| Iron | 0.9mg | 5% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.96 Kcal (486 kJ) | ||
| Calories from fat | 40.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 40.59mg | 13% | |
| Sodium | 212.36mg | 9% | |
| Potassium | 300.41mg | 6% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 13.28g | 26% | |
| Vitamin C | 25.2mg | 41% | |
| Iron | 0.9mg | 5% | |
| Calcium | 17.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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