Ingredients
1 no ingredients
Directions
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
~ - - - - - - - - - - - - - - - - -20
NOTES : *Gewurztraminer or Riesling.
Recipe By : COOKING RIGHT SHOW #CR9606
Date: 09/26/96
Servings: 1 servings
Poblano & Smoked Chicken Chowder With Homin Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Soup
The History of Recipes
We can read the history of meal recipes far back into the distant past, in truth as far back as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main course and afters, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times used many different aromatic flavours, including some familiar names such as basil, mint and asafoetida. Later on, there were two books from the 1300s - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is popular today, but instead descriptions of the types of food cooked for the nobility of that period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in cookery books, many of which are kept safe in academic collections. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Poblano & Smoked Chicken Chowder With Homin recipe.
