8 servings
hominy, canned
29.0 ounce(s)
broth, chicken
2.5 cup(s)
enchilada sauce, red chile
8.0 ounce(s)
chicken, cooked, shredded
2.0 cup(s)
cabbage, savoy
0.5 head(s)
oregano, dried
1.0 teaspoon(s)
radishes, whole
2.0 whole
1.0 whole

Dietary Restrictions

Recipe 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.

Add a poached/soft egg for breakfast. Good with cornbread.

Hominy, chicken, enchilada sauce, cabbage, and radishes can be dried for backpacking.