Shrimp Posole with Tomatillos

"This recipe comes from Food and Wine Magazine. The shrimp can be replaced by pork or chicken if desired."
 
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Ready In:
1hr 5mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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