1 hr 5 mins
Quinn Horn's Note:
This recipe comes from Food and Wine Magazine. The shrimp can be replaced by pork or chicken if desired.
My Private Note
Units: US | Metric
- 1 lb tomatillo, husked and rinsed
- salt, to taste
- 2 canned chipotle chiles in adobo, stemmed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 (28 ounce) can white hominy, drained and rinsed
- 2 cups chicken stock or 2 cups low sodium chicken broth
- 1 cup corn (fresh or frozen)
- 1 lb medium shrimp, shelled and deveined
- 1/4 cup coarsely chopped cilantro
- 1 small avocado, coarsely chopped
- 1 fresh lime, sliced
- 1In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil.
- 2Simmer over moderate heat until the tomatillos soften, about 10 minutes.
- 3Drain and transfer to a blender or food processor.
- 4Add the chipotles and puree until smooth.
- 5Meanwhile, heat the olive oil in a large saucepan.
- 6Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
- 7Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
- 8Add the tomatillo puree, the hominy and chicken stock and simmer for 15 minutes.
- 9Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes.
- 10Ladle the stew into shallow bowls, garnish with the chopped cilantro and avocado and the lime slices and serve.
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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
- Total Fat 17.0 g
- Saturated Fat 2.6 g
- Cholesterol 176.4 mg
- Sodium 770.5 mg
- Total Carbohydrate 60.0 g
- Dietary Fiber 12.4 g
- Sugars 13.0 g
- Protein 33.0 g
The following items or measurements are not included:
chipotle chiles in adobo