Poblano and Smoked Chicken Chowder with Hominy

Deselect All

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