Poblano and Smoked Chicken Chowder with Hominy

This is a hearty soup that could be the centerpiece of a meal. The flavor of the poblano chile is even better if you char and peel it first. If you do, add it in when you add the tomatillos. Poblanos are widely available all year-round, especially in areas that have a Mexican population of any size. They are often mislabeled “pasilla, ” which is not a fresh chile but a dried one. Cinnamon and other sweet spices are used often in Mexican cooking to add aroma and subtle complexity. Add just a