Ingredients
- ½ cup butter
- 1 medium onion, chopped
- 3 cloves garlic, minced (about 1 ½ teaspoons)
- 4 cups chicken broth
- 1 can (15 ounces) mild red enchilada sauce
- 1 can (10 ounces) original flavor diced tomatoes and green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon coarse black pepper
- ¼ teaspoon dried crushed red pepper
- 1 can (15 ounces) hominy, drained and broken apart
- 2 cups shredded cooked pork
- 1 large lime, cut in wedges
- 4 large radishes, thinly sliced
- 1 medium avocado, sliced
- 1 bunch cilantro, leaves only
Directions
- In a Dutch oven over medium-high, melt butter. Add onion and garlic. Cook until onion is tender.
- Add chicken broth, enchilada sauce, tomatoes and green chilies, salt, cumin, chili powder, oregano, black and red pepper. Bring to a boil.
- Stir in hominy and pork. Reduce heat to medium and simmer 30 minutes.
- Pour into bowls and top with lime, radishes, avocado and cilantro.
Serves: 8-10
