INGREDIENTS
4 cups
Chicken, cooked
1 tbsp
Garlic
2 25 ounce cans
Hominy
1
Onion, medium
1 tsp
Oregano, dried
1
Radishes
64 oz
Chicken stock
1
Olive oil
1/2 tsp
Cumin, ground
1 15 ounce can
Enchilada sauce
2 teaspoons Calde de Tomat (tomato bouillon)