Prep 30 mins
Cook 35 mins
This recipe comes from Food and Wine Magazine. The shrimp can be replaced by pork or chicken if desired.
- 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
- In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil.
- Simmer over moderate heat until the tomatillos soften, about 10 minutes.
- Drain and transfer to a blender or food processor.
- Add the chipotles and puree until smooth.
- Meanwhile, heat the olive oil in a large saucepan.
- Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
- Add the tomatillo puree, the hominy and chicken stock and simmer for 15 minutes.
- Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes.
- Ladle the stew into shallow bowls, garnish with the chopped cilantro and avocado and the lime slices and serve.
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.