Smoky Chicken And Poblano Chowder
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
On a cold winter day, make this chowder to warm body and soul.
Tips: Look for canned fire-roasted tomatoes (such as Muir Glen or Hunt's) in health food stores or the organic section of well-stocked supermarkets.
Be an efficient barbecuer. Wrap and freeze leftover smoked or grilled chicken for later use in dishes like this one.
Serves 8 to 10
Ingredients
• 2 tbsp olive oil
• 3 poblano peppers, seeded and chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 cups canned fire-roasted diced tomatoes (see tip, below) with juice
• 2 cups quartered husked tomatillos
• 2 cups chopped smoked chicken
• 6 cups rich chicken stock
• 2 cups fruity white wine (such as Riesling)
• 1 cup drained canned white hominy ;
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp chipotle powder
• 1/2 tsp whole fennel seeds
• Kosher salt and freshly ground black pepper
• Diced avocado, chopped
• fresh cilantro and lime wedges
Directions
1. In a large pot, heat olive oil over medium- high heat. Saute poblanos, onions and garlic for about 10 minutes, or until tender. Add tomatoes with juice, tomatillos, chicken, chicken stock, wine, hominy, oregano, cumin, chipotle powder and fennel seeds; reduce heat and simmer for about 30 minutes, until flavors have blended. Season to taste with salt and pepper.
2. Ladle into bowls and garnish with avocado, cilantro and lime wedges to squeeze over top.
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