Green Chile Pozole with Shrimp

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

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.

↑Support creators by visiting their site 😊