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April 2019

Chicken Kitchen Recipes

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Poblano and Smoked Chicken Chowder with Hominy Recipe

Poblano and Smoked Chicken Chowder with Hominy recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Poblano and Smoked Chicken Chowder with Hominy recipe  PDF



2 Tablespoons olive oil
1 Pound yellow onions and gt and gt and gt and gt and gt and gt and gt
halved and sliced lengthwise 3 Medium poblano chiles and gt and gt and gt and gt and gt
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 (Me ican 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 and lt and lt Garnish and gt and gt 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.

Poblano and Smoked Chicken Chowder with Hominy recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
704 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print Poblano and Smoked Chicken Chowder with Hominy recipe  PDF   Chicken Kitchen recipes RSS   New

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