Poblano and smoked chicken chowder with hominy

 
               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
                         >
                         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.