Shrimp Posole Verde

• Produce

  • 1 cup Cilantro, leaves
  • 4 Garlic cloves
  • 1 25 oz can Hominy, white
  • 1 Lime, wedges
  • 1 Onion, medium
  • 3 Radishes, small
  • 2 Serrano chiles
  • 2 Shallots
  • 10 Tomatillos, medium

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Tabasco green pepper sauce

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 pound shrimp, cleaned deveined and tails removed

Found on keviniscooking.com

Description

Directions

• Heat oil in a large stock pot over medium heat. Saute onion, shallots, garlic and 1 thinly sliced Serrano chile until soft, 8 minutes.
• Purée tomatillos in a blender until smooth.
• Add half of tomatillo purée to stock pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining tomatillo purée in blender and blend until smooth; set aside.
• Add hominy, chicken stock and Tabasco Green Pepper Sauce to pot. Bring to a simmer and gently cook over medium-low for 5 minutes. Add shrimp and simmer for 2-3 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, season with salt and pepper.
• Divide stew among bowls and top with radishes and remaining chile. Serve with lime wedges.

Nutrition