Title: Poblano & smoked chicken chowder with homin
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        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
  :          <>
  :          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
  
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  NOTES : *Gewurztraminer or Riesling.