INGREDIENTS
- 1 29-ounce can hominy
- 2 1/2 cups chicken broth
- 8 ounces red chile enchilada sauce
- 2 cups coarsely shredded cooked chicken
- ½ small head green cabbage (preferably Savoy), thinly sliced
- 1 teaspoon oregano
- 2 radishes, thinly sliced
- 1 lime, cut into wedges
INSTRUCTIONS
In a medium (4-quart) saucepan over medium-high heat, combine the hominy (with its canning liquid), the chicken broth and the enchilada sauce. Bring to a boil. Stir in the shredded chicken. Simmer about 10 minutes. Ladle into bowls, garnish with cabbage, oregano, radishes and lime.
