Shrimp Posole with Tomatillos Recipe

Name: Shrimp Posole with Tomatillos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ 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; ¼ cup coarsely chopped cilantro; 1 small avocado, coarsely chopped; 1 fresh lime, sliced

Servings: persons

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
½ teaspoon ground cumin
½ teaspoon ground coriander
½ 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
¼ cup coarsely chopped cilantro
1 small avocado, coarsely chopped
1 fresh lime, sliced

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

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb tomatillo, husked and rinsed, salt, to taste, 2 canned chipotle chiles in adobo, stemmed, 1 tablespoon olive oil, and more.

Yes, Shrimp Posole with Tomatillos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Posole with Tomatillos

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