Recipe for Poblano and Smoked Chicken Chowder with Hominy

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
1 lb	Yellow onions halved, and sliced lengthwise
3 med	Poblano chiles seeded, and sliced into thin strips
1 tbl	Finely-slivered garlic
2 cup	Husked and quartered tomatillos
1/2 tsp	Fennel seed
1/2 tsp	Cumin seed
2 tsp	Dried oregano (Mexican preferred)
1/4 tsp	Ground cinnamon
1/2 cup	Seeded and diced tomatoes drain if canned
6 cup	Rich chicken stock
2 cup	Fruity white wine
	(such as Gewurztraminer or Riesling)
1/2 lb	Smoked chicken julienned
3/4 cup	Canned, drained white hominy
	Kosher salt to taste
	Freshly-ground black pepper to taste
	----------------- GARNISH ----------------
	Chopped fresh cilantro
	Diced avocado

Instructions:

Instructions: 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.

This recipe yields 6 to 8 servings.

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