From Brian Ferguson
[Editor’s note: This was such a hit that two people have already emailed asking for the recipe. Something about the hominy is just ineffably, addictively soothing. It’s like finding a soup made out of your favorite blankie.]
Ingredients½ cup olive oil 1 #10 can of white hominy with hominy broth 4 pounds boneless, skinless chicken breasts 2 medium onions, ¼” dice 1 green pepper, fine dice 5 ribs celery, ¼” dice 3 carrots with skin, washed well, quartered lengthwise and sliced thin 4 baker potatoes, washed and cut into 1/4’” dice 3 tablespoons ground cumin 2 tablespoons granulated garlic powder 2 tablespoons dried oregano 1 tablespoon chile powder 2 tablespoons adobo seasoning 1 tablespoon black pepper 1 tablespoon Old Bay seasoning 1 gallon vegetable stock 4 chicken bouillon cubes 12 small limes 4 tablespoons butter Salt to taste
Heat olive oil and saute onions in a heavy-bottomed pot over medium heat for 5 minutes, stirring every couple of minutes. Mix together spices. Add green pepper and celery along with half of the spice mixture, sauté for 5-7 minutes stirring frequently. Add hominy, carrots, potatoes, whole chicken breast vegetable stock, and bouillon cubes. Bring soup to a boil then turn down to simmer. Add the other half of the spice mixture and simmer for 15-18 minutes. Meanwhile, juice limes.
Remove chicken breasts from soup with tongs and cut into ¼” dice. Add chicken back into the pot along with the lime juice and butter. Adjust salt. Simmer for 5-7 minutes.
Serve with crispy corn tortilla strips.