Recipe by Quinn Horn
This recipe comes from Food and Wine Magazine. The shrimp can be replaced by pork or chicken if desired.
Top Review by Nose
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.
- 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
Directions See How It's Made
- 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.