Mexican Pazole

1-2 T. canola or vegetable oil
2 lbs. boneless pork loin roast cut into one inch cubes
flour for dredging
2 14.5 oz cans of enchilada sauce
2 15.5 oz. cans of white hominy, drained (I used Goya)
1 cup chicken or beef broth
1 medium onion chopped 
1/2 cup of fresh or canned green chilies chopped
4 cloves of garlic minced
2-3 tsp. oregano
cayenne to taste
1/3 cup fresh cilantro

Dredge meat in flour and place in pan with hot oil. Brown the meat with a good sear and then place in a 4 quart crock pot. Pour the enchilada sauce over the meat and then top with the remainder of the ingredients except the cilantro. Cook in crock pot on high for 6 to 7 hours. Add the cilantro and then cook for another 30 minutes. The traditional way to serve Pazole is topped with shredded cabbage, fresh avocado or guacamole and a squeeze of fresh lime juice.