Poblano and smoked chicken chowder with hominy

1 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1poundsYellow onions>>>>>>> halved and sliced lengthwise
3mediumsPoblano chiles>>>>> seeded and sliced into thin strips
1tablespoonGarlic; finely slivered
2cupsTomatillos, Husked And Quartered
½teaspoonFennel seed
½teaspoonCumin seed
2teaspoonsDried oregano (Mexican preferred)
¼teaspoonGround cinnamon
cupTomatoes (drained if using canned); seeded and diced
6cupsRich chicken stock
2cupsFruity white wine; * see note
½poundsSmoked Chicken.; julienned
¾cupWhite 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.