Kat's Poblano Hominy
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. --: julienne
3/4 c white hominy -- canned,: drained
: Kosher salt and freshly: ground black pepper
NOTES : *Gewurztraminer or Riesling.
: <<Garnish>>
: 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.
1055
Seljuk
Turks, Asian nomads, move west, capture
Baghdad
,
Armenia
(1064),
Syria
, and
Palestine
(1075).