Spicy Chipotle, Portobello, and Hominy Chowder Recipe | Food Network

Ingredients

• 1 1/2 pounds large portobellos, stems and black gills removed
• 3/4 cup kosher salt
• 3/4 cup sugar
• 1 1/2 quarts water
• 2 tablespoons olive oil
• 1 pound slice yellow onion
• 2 stemmed and seeded chopped chipotles
• 1 tablespoon finely slivered garlic
• 2 cups husked and quartered fresh tomatillos
• 1/2 teaspoon whole fennel
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander seeds
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cinnamon
• 2 cups diced and seeded tomatoes
• 7 cups vegetable stock
• 1 1/2 cups cooked white hominy
• Salt and pepper