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How To make Poblano and Smoked Chicken Chowder with Hominy
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 <<Garnish>> 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.
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
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1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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