This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.
Recipe information
Yield
Makes 6 Main-course servings
Ingredients
2
pounds skinless boneless chicken thighs, cut into 1-inch pieces
8
cups canned low-salt chicken broth
1
1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3
/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1
1/2 teaspoons ground coriander
1
15-ounce can golden hominy, drained
6
green onions, chopped
1
/3 cup chopped fresh cilantro
5
tablespoons fresh lime juice
Need to make a substitution?
Preparation
Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.