Shrimp Posole With Tomatillos
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 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 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
Recipe
- 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.
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