Pork And Chickpea Chili

• 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

1. 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.
2. Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
3. Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
4. Serve over rice; garnish with radishes and cilantro.

ground pork, scallion, garlic, chickpeas, hominy, green chili salsa, ground cumin, salt, rice, radish, cilantro

Taken from www.food.com/recipe/pork-and-chickpea-chili-311806 (may not work)