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.

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