Poblano And Smoked Chicken Chowder With Hominy Recipes

BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
• Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
• Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
• Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

CHICKEN POBLANO CHOWDER

Steps:

• In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
• Add stock, cilantro and chicken and cook several minutes more.
• In a saucepan, melt butter and add flour.
• Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
• Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
• Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
• Blend in the cream and hot sauce, remove from heat, and serve.

POBLANO CHICKEN CHOWDER

Steps:

• Heat the oil in a large stockpot over medium heat.
• Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
• Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
• Stir in the chicken bouillon.
• Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
• Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
• Add the flour and stir to combine.
• Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
• Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
• Pour the mixture in the skillet into the stockpot, whisking to blend.
• Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
• Remove the pot from the heat.
• Stir in the hot sauce, then the cream, and serve.