Poblano & smoked chicken chowder with homin

1 Servings

Ingredients

Quantity Ingredient
Date: 09/26/96

Directions

2 TB olive oil

1 lb yellow onions>>>>>>>

: halved and sliced

: lengthwise

3 md poblano chiles>>>>>

: seeded and sliced into thin : strips

1 TB garlic -- finely slivered

2 c Tomatillos, Husked And

: Quartered

½ ts fennel seed

½ ts cumin seed

2 ts dried oregano (Mexican

: preferred)

¼ ts ground cinnamon

1½ c tomatoes (drained if using : canned) -- seeded and : diced

6 c rich chicken stock

2 c fruity white wine -- * see : note

½ lb Smoked Chicken. --

: julienned

¾ c white hominy -- canned,

: drained

: Kosher salt and freshly : ground black peppe

: <<Garnish>>

: Chopped fresh cilantro, : diced avocado

: fresh lime juice

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

~ - - - - - - - - - - - - - - - - -20 NOTES : *Gewurztraminer or Riesling.

Recipe By : COOKING RIGHT SHOW #CR9606

Related recipes