Poblano And Smoked Chicken Chowder With Hominy

* Exported from MasterCook *

Poblano And Smoked Chicken Chowder With Hominy

Recipe By : COOKING RIGHT SHOW #CR9606/tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Right Show Mc
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1 Pound yellow onions>>>>>>>
halved and sliced lengthwise
3 Medium poblano chiles>>>>>
seeded and sliced into thin strips
1 Tablespoon garlic -- finely slivered
2 Cups Tomatillos -- Husked And
Quartered
1/2 Teaspoon fennel seed
1/2 tsp cumin seed
2 tsp dried oregano (Mexican preferred)
1/4 tsp ground cinnamon
1 1/2 c tomatoes (drained if using canned) -- seeded and diced
6 c rich chicken stock
2 c fruity white wine -- * see note
1/2 lb Smoked Chicken. -- julienned
3/4 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



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NOTES : *Gewurztraminer or Riesling.