Recipe courtesy of John Ash
Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chunky Chicken Chowder

Recipe courtesy of Sunny Anderson

Applewood Smoked Chicken

Recipe courtesy of The Neelys

Chicken and Smoked Sausage Gumbo

Recipe courtesy of Emeril Lagasse

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Browse Reviews By Keyword