Green Chile Pozole with Shrimp

Name: Green Chile Pozole with Shrimp
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American, Mexican, Latin American
Ingredients: ½ pound tomatillos, papery husks removed, rinsed and halved; 3 garlic cloves, peeled and smashed; 1 cup cilantro, chopped; 2 serrano or jalapeño chiles, stemmed and roughly chopped; 3 cups cooked prepared hominy; 8 cups fish or chicken broth, or a broth made from shrimp shells (see note below); Salt; 2 tablespoons olive oil; ¼ cup finely chopped onion; 2½ poundswild-caught shrimp, peeled and de-veined, shells reserved if making broth; 1 cup roasted hulled pumpkin seeds (pepitas), ground; 2 teaspoons dried shrimp powder (optional); Lettuce, sliced very thin; Red onion, finely chopped; Radishes, sliced thin; Mexican limes or key limes, quartered

5 steps

Prep:20minCook:1h

Notes: For fish and seafood broths, 40 minutes simmering bones and heads is about standard. If you’re making shrimp — either for pozole or any other recipe — buy raw, shell-on shrimp, fresh or frozen, and use the shells to make a quick, dreamy broth with onions, celery, garlic, and Mexican oregano. I also add about a tablespoon of Asian fish sauce, a secret ingredient that is not at all traditional. It’s surprisingly cuisine-neutral and, for me, makes more culinary sense than the more common Mexican shrimp powder, which can get murky if overused. If you’re making a seafood or fish pozole and don’t have shells or bones, it’s fine to use chicken broth.

Updated at: Sat, 18 May 2024 17:35:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories198.2 kcal (10%)

Total Fat9.3 g (13%)

Carbs23 g (9%)

Sugars4.9 g (5%)

Protein7 g (14%)

Sodium1340.6 mg (67%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

For the Tomatillo Paste

Step 1

In a blender, combine the tomatillos, garlic, cilantro, chiles, and enough liquid to allow the blender blades to move. Blend well, scraping down the blender as needed.

To Finish

Step 2

In a large pot over medium heat, warm the cooked hominy in the broth. Reduce heat to low, maintaining a gentle simmer. Add salt to taste.

Step 3

In another pot over medium heat, warm the olive oil. Add the onions; cook, stirring occasionally, until softened, about 5 minutes. Add the shrimp, stirring until cooked through, about 3 minutes; remove to a platter.

Step 4

Add the tomatillo paste to the pan, stirring to scrape up any clinging bits of shrimp. Cook for 5 minutes; add the ground pumpkin seeds and shrimp powder, if using, and continue to cook until thickened, about 3 minutes.

Step 5

Add the tomatillo mixture and shrimp to the hominy-broth mixture; gently cook until warm, 2 to 3 minutes. Ladle into bowls and serve with your preferred garnishes.

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