Quick Pozole

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.