Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp Posole with Tomatillos Recipe
    Lost? Site Map

    Shrimp Posole with Tomatillos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Quinn Horn's Note:

    This recipe comes from Food and Wine Magazine. The shrimp can be replaced by pork or chicken if desired.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil.
    2. 2
      Simmer over moderate heat until the tomatillos soften, about 10 minutes.
    3. 3
      Drain and transfer to a blender or food processor.
    4. 4
      Add the chipotles and puree until smooth.
    5. 5
      Meanwhile, heat the olive oil in a large saucepan.
    6. 6
      Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
    7. 7
      Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
    8. 8
      Add the tomatillo puree, the hominy and chicken stock and simmer for 15 minutes.
    9. 9
      Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes.
    10. 10
      Ladle the stew into shallow bowls, garnish with the chopped cilantro and avocado and the lime slices and serve.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on March 14, 2005

      55

      Nice combination of comfort-food textures and bright, spicy flavors. I was picturing a green broth, but the tomatillos yellowed when cooked, and with the chipotles added, it was orange - a bowlful of warm colors, garnished with green. I had thought I might add extra chiles for more heat, but I'm glad I didn't - it was quite spicy. If you don't like much spice you might want to use only one chipotle. Serve with good bread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Shrimp Posole with Tomatillos

    Serving Size: 1 (679 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 511.5
     
    Calories from Fat 153
    29%
    Total Fat 17.0 g
    26%
    Saturated Fat 2.6 g
    13%
    Cholesterol 176.4 mg
    58%
    Sodium 770.5 mg
    32%
    Total Carbohydrate 60.0 g
    20%
    Dietary Fiber 12.4 g
    49%
    Sugars 13.0 g
    52%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    chipotle chiles in adobo

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes