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Poblano And Smoked Chicken Chowder With Hominy

Poblano And Smoked Chicken Chowder With Hominy comes together with Olive Oil, Garlic, Tomatillos Husked And Quartered, Fennel Seed, and Cumin Seed. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 lb
• 3
• 1 tbsp
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 1/4 tsp
• 1 1/2 cup
• 6 cup
• 2 cup
• 1/2 lb

Method (preview)

1. 1

   In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.

2. 2

   Saute until soft but not brown, about 5 minutes.

3. 3

   Add the tomatillos, fennel seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine.

4. 4

   Simmer gently for 15 minutes.

5. 5

   Add the smoked chicken and hominy.

6. 6

   Simmer to heat through.

7. 7

   Season to taste with salt and pepper.

8. 8

   Garnish with chopped cilantro, diced avocado, and lime juice just before serving.

9. 9

   NOTES: *Gewurztraminer or Riesling.