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.
Add a poached/soft egg for breakfast. Good with cornbread.
Hominy, chicken, enchilada sauce, cabbage, and radishes can be dried for backpacking.