Combine hominy, enchilada sauce, stock, House Seasoning and cumin into a large pot.
Bring to a boil for 10 minutes, reduce to low and allow to simmer for 30 more minutes.
Add the pork chop (or chicken), and allow to warm through for a few minutes.
Ladle into bowls.
Garnish with cilantro, avocado (optional), and squeeze lime juice over the top. I also like to sprinkle on some of my Christy's Chile Lime for an additional pop of flavor.