Recipe courtesy of John Ash

Poblano and Smoked Chicken Chowder with Hominy

  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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Ingredients

2 tablespoons olive oil

1 pound halved and sliced lengthwise yellow onions

4 medium stemmed and seeded fresh Poblano chiles, sliced into thin strips

1 tablespoon finely slivered garlic

3 cups husked and halved fresh tomatillos

1/2 teaspoon each whole fennel, cumin and coriander seeds

2 teaspoons dried oregano (Mexican preferably)

1/4 teaspoon ground cinnamon

1 1/2 cups diced and seeded tomatoes (drained if using canned)

6 cups rich chicken stock

2 cups fruity white wine, such as Gewurztraminer or Riesling

8 ounces julienned smoked chicken

3/4 cup cooked and drained white hominy

Kosher salt and freshly ground black pepper

Garnish:

3 tablespoons roughly chopped cilantro leaves, 1/4 cup diced avocado and drops of fresh lime juice

Directions

  1. 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.
  2. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.
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