Red Posole

Red Posole
1 tablespoon vegetable or canola oil
1 (2 or 2.5 pound) boneless pork loin roast
1 (14.5 ounce) can MEDIUM enchilada sauce
1 (28 ounce) can MILD enchilada sauce
4 (15.5 ounce) cans chickpeas, drained and rinsed
1 onion, chopped (or dried chopped onion)
1 (4.25 ounce) can chopped green chiles, undrained
1 (32 ounce) carton beef broth
4 cloves garlic, minced
1/4 teaspoon cayenne pepper, or more if you can handle it!
1 tablespoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon salt
Cut the pork loin into large chunks, about 6-8 big pieces.  Heat the canola oil in a skillet over high heat. Place pork in skillet and sear all sides. You don't want to fully cook the pork, just sear the sides to seal in all the juices.  Place the meat in a large crock pot. Pour the enchilada sauce over the meat. Top with the chickpeas, onion, chiles, garlic, cayenne pepper, and oregano. Pour in enough beef broth to fill the slow cooker (you might not need the entire carton).  Cover and cook on High for 6 to 7 hours.  Remove the chunks of pork spoonfuls at a time to shred.  At this point, you should only have to smash them with a large wooden spoon and they fall apart.  Find and discard any bits of fat.  Stir in can of tomato paste to crock pot until blended.  Carefully put shredded pork back in crock pot.  Add salt.  Cook for about another hour on low.  Taste broth and add additional salt or cayenne pepper as necessary.  Serve with fresh tortillas, chips or corn bread.