Poblano & Smoked Chicken Chowder With Homin Recipe

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Mexican Chicken Recipes

Ingredients:

1 no ingredients

Instructions:

2 TB olive oil
1 lb yellow onions>>>>>>>
: halved and sliced
: lengthwise
3 md poblano chiles>>>>>
: seeded and sliced into thin
: strips
1 TB garlic -- finely slivered
2 c Tomatillos, Husked And
: Quartered
1/2 ts fennel seed
1/2 ts cumin seed
2 ts dried oregano (Mexican
: preferred)
1/4 ts 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.

Yield: 6 to 8 serving

~ - - - - - - - - - - - - - - - - -20

NOTES : *Gewurztraminer or Riesling.

Recipe By : COOKING RIGHT SHOW #CR9606

Date: 09/26/96

Servings: 1

 

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener

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