Poblano & Smoked Chicken Chowder with Hominy

This chowder blurs the line between soup and stew with smoked chicken, chewy hominy, and strips of poblano pepper swimming in a brothy, wine-laced base loaded with warm spices.

Tomatillos bring a tart, citrusy acidity that cuts through the smokiness of the chicken. Combined with fennel seed, cumin seed, oregano, and just a whisper of cinnamon, the spice profile lands somewhere between a traditional pozole and a Southwestern chowder. It’s complex without being fussy.

The white wine adds brightness and body. Use something fruity you’d actually drink, not cooking wine. The alcohol cooks off, but the flavor stays and lifts the whole pot.

Smoked chicken is the star ingredient. If you can’t find it pre-smoked, smoke your own or use rotisserie chicken with a teaspoon of smoked paprika stirred into the broth. It won’t be identical, but it gets you close.

Garnish right before serving with diced avocado, chopped cilantro, and a generous squeeze of lime. Those fresh, cool toppings against the warm, smoky broth is what makes every spoonful sing.

Pro Tips

• Seed the poblanos but leave some of the white ribs if you want more heat.
• Use whole cumin and fennel seeds, not ground. They bloom in the oil and release deeper flavor.
• Don’t boil the chowder once the chicken is added. A gentle simmer keeps the meat tender.
• This freezes well without the garnishes. Add avocado, cilantro, and lime fresh when reheating.

Variations

• Add a can of white beans or black beans for more substance.
• Stir in a handful of fresh corn kernels during the last five minutes of cooking.
• Top with crumbled queso fresco or a drizzle of crema for richness.