Poblano, Tomatillo, and Shrimp Pozole
Course: DinnerCuisine: MexicanDifficulty: Intermediate6
servings45
minutes20
minutesI LOVE pozole! As you know there is a pork pozole recipe on here that is a staple in this house. I have made them with chicken, pork, shrimp and fish. I love this as it combines a fresh salsa verde with pozole. It is so good with the shrimp. I like to add all sorts of mix ins like avocados, cabbage, sliced jalapeno, limes and more.
Ingredients
2 Tablespoons olive oil
2 medium white onions, halved and sliced thinly
2-3 lg paplano chiles, Stemmed, seeded
1 Tablespoon finely slivered garlic
1/2 teaspoon each crushed whole fennel seeds and cumin seeds
2 teaspoons dried mexican oregano
2 cups crushed tomatillos, husked
1 (28oz) can diced fire roasted tomatoes
7 cups chicken broth
Kosher salt and fresh black pepper
1/4 teaspoon lime juice
8 oz medium peeled and deveined shrimp
1 cup cooked hominy
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cinnamon
Garnishes: avocado, toasted tortillas, cabbage, cilantro, lime wedges
Directions
- Preheat the oven to 425. Line a rimmed baking sheet with parchment paper. Add the stemmed and seeded poblanos and the husked tomatillos. Roast until browned and softened. Remove from oven and dice the poblanos and quarter the tomatillos.
- In a lg Dutch oven, heat oil over medium high heat, add the onions, poblanos, garlic, fennel, cumin, and oregano. Saute until onions are soft but not brown about 5 minutes. Add the tomatillos, tomatoes and stock. Simmer for about 8 minutes. Season with salt, pepper, and lime juice.
- Add the shrimp, hominy, cinnamon and simmer until shrimp becomes opaque, about 2-3 minutes.
- Ladle into warm bowls and garnish with sprigs of fresh cilantro. Season to taste with salt.
