Poblano and Smoked Chicken Chowder with Hominy

Ingredients

• 2 tablespoons olive oil
• 1 pound halved and sliced lengthwise yellow onions
• 4 medium stemmed and seeded fresh Poblano chiles, sliced into thin strips
• 1 tablespoon finely slivered garlic
• 3 cups husked and halved fresh tomatillos
• 1/2 teaspoon each whole fennel, cumin and coriander seeds
• 2 teaspoons dried oregano (Mexican preferably)
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups diced and seeded tomatoes (drained if using canned)
• 6 cups rich chicken stock
• 2 cups fruity white wine, such as Gewurztraminer or Riesling
• 8 ounces julienned smoked chicken
• 3/4 cup cooked and drained white hominy
• Kosher salt and freshly ground black pepper
• 3 tablespoons roughly chopped cilantro leaves, 1/4 cup diced avocado and drops of fresh lime juice

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