Ingredients
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1 lb ground pork
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2 (10 oz) cans red enchilada sauce
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2 (15 oz) cans white hominy, drained
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4 cups water
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1 ripe avocado, cubed
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1 cup sliced radishes
Steps
1
To a greased large pot, add the ground pork and heat on medium, 6–8 min., until browned, stirring frequently. Season with salt and pepper. Stir in the enchilada sauce, hominy, and 4 cups water. Stir to combine.
2
Partially cover and heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally to heat through. Season with salt and pepper to taste. Ladle into bowls and garnish with avocado and radish slices to serve.
Tips
Add a pinch of chili powder for a kick of spice or a squeeze of lime for some citrus.
