Best 2 Poblano And Smoked Chicken Chowder With Hominy Recipes

Indulge in a symphony of flavors with our tantalizing Poblano and Smoked Chicken Chowder with Hominy, an exquisite dish that seamlessly blends Mexican and Southwestern culinary traditions. This hearty and comforting chowder features tender, smoky chicken, roasted poblano peppers, and plump hominy in a rich and flavorful broth. Each spoonful offers a delightful balance of heat, sweetness, and a hint of smokiness. Accompanying this delectable chowder are three additional recipes that will elevate your culinary experience. Dive into the tangy goodness of our Pickled Red Onions, adding a vibrant pop of color and acidity to your meal. Enhance your chowder with a sprinkle of our flavorful Cornbread Croutons, providing a delightful textural contrast and a touch of sweetness. And for the perfect finishing touch, whip up our creamy and zesty Cilantro-Lime Crema, adding a burst of freshness and acidity that will leave your taste buds dancing. Get ready to embark on a culinary journey that will tantalize your senses and leave you craving more.

Let's cook with our recipes!

BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Brothy Chicken Soup With Hominy and Poblano image

This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.

Provided by Colu Henry

Categories dinner, easy, weeknight, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 large yellow onion, finely chopped
1 large poblano chile, deseeded and finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano, preferably Mexican oregano
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
1 lime, quartered, for serving
Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

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.

SMOKED CHICKEN CHOWDER

Smoked Chicken Chowder image

Categories Soup/Stew Chicken Garlic Onion Potato Tomato Dinner Corn Fall Jalapeño Gourmet

Yield Makes about 8 cups

Number Of Ingredients 16

Ingredients

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

Steps:

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
Choose Ripe Poblano Peppers: When selecting poblano peppers, look for ones that are deep green in color and have smooth, unblemished skin. Avoid peppers that are wrinkled or have brown spots.
Roast the Poblano Peppers Properly: Roasting the poblano peppers is an essential step in this recipe. Make sure you roast them until the skin is blackened and blistered. This will help bring out their smoky flavor.
Use Fresh Corn: Fresh corn is best for this recipe, but you can also use frozen corn if you don't have any fresh corn on hand. Just be sure to thaw the corn before using it.
Don't Overcook the Chicken: The chicken should be cooked through but not overcooked. Overcooked chicken will be tough and dry.
Season to Taste: Taste the chowder as you go and adjust the seasonings accordingly. You may want to add more salt, pepper, or chili powder to taste.

Conclusion:

This poblano and smoked chicken chowder with hominy is a delicious and hearty soup that is perfect for a cold winter day. The poblano peppers add a smoky flavor to the chowder, while the smoked chicken and hominy give it a rich and hearty texture. This soup is also relatively easy to make, and it can be made ahead of time and reheated when you're ready to serve it. So next time you're looking for a delicious and comforting soup, give this poblano and smoked chicken chowder a try. You won't be disappointed!