Pork And Chickpea Chili - cooking recipe

Ingredients

1 lb ground pork
2/3 cup sliced scallion
1 tablespoon minced garlic
1 (29 ounce) can chickpeas, rinsed (1 lb 13 oz)
1 (15 ounce) can hominy, rinsed or (15 ounce) can corn kernels, drained
1 (17 5/8 ounce) bottle green chili salsa (2 cups)
2 teaspoons ground cumin
1/4 teaspoon salt
cooked rice
sliced radish
chopped cilantro

Preparation

Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
Serve over rice; garnish with radishes and cilantro.