Salsa Verde Shrimp PozoleCourse: DinnerCuisine: MexicanDifficulty: Easy
I love this dish. I am a huge fan of Pozole.s. I have a pork one on the blog which is a favorite. The key to making a really goof salsa Verde is in roasting the main ingredients. I always make this a day before and then right before serving, reheat and add the shrimp. I also serve it with warm tortillas, sliced avocado, green onions, sliced radishes, and sliced jalapeños. It is warming and so good. If there happens to be leftovers, my kids and husband all want it the next day. I found this recipe a few years ago and totally tweaked it as the reviews were not great. Again, you must roast the vegetables in a salsa verde so the natural sugars and flavors are heightened. Enjoy.
1 1/2 lbs shrimp, peeled and deveinded) Tails off or on
1 can of hominy, about 30 oz
Kosher salt and Fresh ground pepper
3 bay leaves
1/4 cup salt roasted pumpkin seeds
2 lbs tomatillos, husked and rinsed
3 poblanos, rinsed
2 bunches fresh cilantro
6 cloves garlic
1 serrano chile
1/2 yellow onion, skin removed and quartered
4 cups chicken broth
1 bunch radishes, sliced thin
1 avocado, sliced thin
1/2 cabbage, sliced thin
8 green onions, sliced thin, just white and light green parts
2 limes, 1 cut in half and juiced and the other quartered
- Preheat oven to roast at 425. Line a rimmed baking sheet with a couple layers of parchment paper.
- Place all the husked tomatillos on the prepared pan with the poblanos, garlic, onion, and Serrano. Place in oven and roast until tomatillos and poblanos start to brown in spots. You may need to remove the garlic and Serrano so they don’t burn, start checking after 10 minutes.
- Have a blender or Vitamix near by. When the vegetables are done, remove from the oven and place the tomatillos, garlic, onion, and Serrano in the blender and being careful as they are hot, puree. Then add 1 bunch of the cilantro, lime juice, the pumpkin seeds and the poblanos with as much outer skin peeled off, seeded and stemmed. Puree everything together.
- In a large dutch oven, heat the chicken broth with the bay leaves and 1 cinnamon stick over medium heat. Allow to simmer for about 10 minutes. Remove and toss out the bay leaves and cinnamon stick and pour in the puree. Mix everything together and continue to simmer.
- You can stop at this point and continue the next day by allowing the soup to cool and refrigerate until ready to reheat and continue.
- Once the mixture is simmering, taste and add salt if needed. If you find it needs more flavor, add some cumin.
- Once flavor is good and the pozole is simmering, add the shrimp and allow to cook, storing occasionally. depending on size of shrimp, it should be anywhere from 5-8 minutes.
- Taste and season. Serve in warm bowls, with chopped cilantro, flaky salt and all the toppings.