Shrimp Pozole Verde + Video
User Reviews
5
Shrimp Pozole Verde + Video
Description
Shrimp Pozole Verde combines sautéed onions, shallots, garlic, and serrano chile as a soft aromatic base in olive oil. Fresh tomatillos are blended pure and partially cooked in the pot, then combined with a cilantro-tomatillo purée to create a layered green broth. Hominy is added with chicken stock and green Tabasco sauce, simmered briefly before introducing cleaned shrimp. The shrimp cook gently in the broth, ensuring they remain tender and flavorful.
The stew is served in bowls topped with thinly sliced radishes and remaining chile for crunch and heat, with lime wedges on the side to add acidity. This pozole offers a fresh, vibrant take on traditional Mexican stew using seafood and a bright green sauce.
Frozen cooked shrimp may be substituted; thawed shrimp should be added near the end of cooking, or frozen shrimp cooked until just done to maintain texture. This recipe stems from a Bon Appetit adaptation.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced, medium
- 2 shallot diced
- 4 cloves garlic minced
- 2 serrano chile thinly sliced, divided
- 1 lb tomatillo husks removed, rinsed, medium
- salt freshly ground pepper
- 1 cup cilantro leaves
- 1 pound Shrimp cleaned deveined and tails removed (See NOTE 1)
- 12.5 oz hominy rinsed and drained, canned, white
- 2 cups chicken stock
- 1 tbsp Tabasco Green Pepper Sauce
- 3 radish trimmed, thinly sliced, small
- 1 lime wedges
Instructions
- 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.
Notes
- Frozen cooked shrimp can be used; add thawed shrimp 3 minutes before cooking ends.
- If using frozen shrimp straight from the freezer, cook them for 5-6 minutes in the stew until just done.
- This recipe is adapted from Chris Morocco's Green Posole with Cod and Cilantro from Bon Appetit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 15.7g | 31% |
| Fat | 7.9g | 12% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 97.7mg | 33% |
| Sodium | 943.7mg | 39% |
| Fiber | 5.5g | 22% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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