Recipe courtesy of John Ash
Total:
45 min
Active:
20 min
Yield:
6 to 8 servings
Level:
None

Ingredients

Garnish:

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, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.

To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.

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