Poblano and Smoked Chicken Chowder with Hominy

2 Tablespoons olive oil

1 Pound yellow onions>>>>>>>

halved and sliced lengthwise 3 Medium poblano chiles>>>>>

seeded and sliced into thin strips 1 Tablespoon garlic -- finely slivered

2 Cups Tomatillos -- Husked And

Quartered 1/2 Teaspoon fennel seed

1/2 tsp cumin seed

2 tsp dried oregano (Mexican preferred)

1/4 tsp 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 <<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. Garnish with chopped cilantro, diced avocado, and lime juice just before serving.