Poblano And Smoked Chicken Chowder With Hominy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Fruits | Mexican | Cooking rig, New text im | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Yellow onions>>>>>>> |
| halved and sliced | ||
| lengthwise | ||
| 3 | Poblano chiles>>>>> | |
| seeded and sliced into | ||
| thin strips | ||
| 1 | T | Garlic, finely slivered |
| 2 | c | Tomatillos, Husked And |
| Quartered | ||
| 1/2 | t | Fennel seed |
| 1/2 | t | Cumin seed |
| 2 | t | Dried oregano, Mexican |
| preferred | ||
| 1/4 | t | 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 |
INSTRUCTIONS
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 Recipe By : COOKING RIGHT SHOW #CR9606 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: billspa@icanect.net (Bill Spalding) NOTES : *Gewurztraminer or Riesling.
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Nutrition (calculated from recipe ingredients)
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Calories: 1268
Calories From Fat: 704
Total Fat: 82.5g
Cholesterol: 0mg
Sodium: 320.5mg
Potassium: 2081.4mg
Carbohydrates: 133.2g
Fiber: 30.8g
Sugar: 2.9g
Protein: 18.4g