Poblano and smoked chicken chowder with hominy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Yellow onions>>>>>>> halved and sliced lengthwise |
| 3 | mediums | Poblano chiles>>>>> seeded and sliced into thin strips |
| 1 | tablespoon | Garlic; finely slivered |
| 2 | cups | Tomatillos, Husked And Quartered |
| ½ | teaspoon | Fennel seed |
| ½ | teaspoon | Cumin seed |
| 2 | teaspoons | Dried oregano (Mexican preferred) |
| ¼ | teaspoon | Ground cinnamon |
| 1½ | cup | Tomatoes (drained if using canned); seeded and diced |
| 6 | cups | Rich chicken stock |
| 2 | cups | Fruity white wine; * see note |
| ½ | pounds | Smoked Chicken.; julienned |
| ¾ | cup | White hominy; canned, drained |
| Kosher salt and freshly ground black peppe | ||
| <<Garnish>> | ||
| Chopped fresh cilantro, | ||
| Diced avocado | ||
| Fresh lime juice | ||
Directions
In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.
Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Season to taste with salt and pepper.
Garnish with chopped cilantro, diced avocado, and lime juice just before serving.
Yield: 6 to 8 serving
Recipe By : COOKING RIGHT SHOW #CR9606 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: billspa@... (Bill Spalding) NOTES : *Gewurztraminer or Riesling.