Although I enjoy eating at Mexican restaurants from time to time, I've never been very confident at trying to make Mexican-style recipes at home. After trying this take on a Yucatan sopa de lima, however, I'm going to venture forth with more confidence.
The ingredients, apart from the cotija, were extremely cheap, but considering that 10oz only set me back $3.78 last week and I haven't even used half of it yet, it's a good buy. I hadn't knowingly had cotija before, but it's a crumbly, salty white cheese rather like feta. And it's cheaper than the equivalent amount of feta, so I'll probably substitute it for feta in the future.
I'll definitely be making this recipe again. The broth was deliciously, complexly flavorful, and we all liked the texture of the hominy.
A couple of recommended tweaks: first of all, I didn't put the jalapeno in it, because I don't give Baby B very spicy things. The other main thing is that there's a bit much broth. I prefer soups to be a rich concoction of interesting things in every mouthful, not to have to spend ten minutes laboriously spooning broth into my mouth before I can start digging for bits of meat and vegetables. Next time I'd reduce the amount to 3 cups. I tasted the broth after putting in only half the recommended amount of lime juice, and I felt it was already bordering on too much, so I definitely wouldn't put 5 tablespoons.
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