Best Poblano And Smoked Chicken Chowder With Hominy Recipes

Chicken Soup with Wild Rice and Hominy image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 8 cups (4 servings)

Number Of Ingredients 12

1/2 cup wild rice
Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, cut into 1/4-inch-thick slices
1 medium onion, chopped
Kosher salt
1/2 cup loosely packed cilantro leaves
3 scallions
One 15-ounce can hominy, drained
Lime wedges for serving
1 bay leaf

Steps:

Cook the rice according to package directions; set aside to cool.
Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

Brothy Chicken Soup With Hominy and Poblano image

Provided by Colu Henry

Time 30m

Yield 4 servings

Number Of Ingredients 14

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 image

Yield Makes about 8 cups

Number Of Ingredients 16

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.