Shrimp Posole

Name: Shrimp Posole
Ingredients: ¼ cup chopped cilantro leaves; 1 (28-ounce) can hominy, preferably white, drained and rinsed; 1 cup defrosted frozen or canned corn kernels, drained; 1 cup defrosted frozen or canned corn kernels, drained; 1 teaspoon oregano, preferably Mexican; 1 teaspoon oregano, preferably Mexican; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound peeled and deveined large shrimp; 2 chipotles chiles in adobo; 1 pound tomatillos, husked; 1 medium yellow onion, peeled and finely chopped; 2 tablespoons olive oil; 1 teaspoon each ground cumin and ground coriander; 3 to 4 large garlic cloves, peeled and finely chopped; 3 to 4 cups chicken stock; 1 teaspoon each ground cumin and ground coriander; 1 pound tomatillos, husked

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Native Americans have given us many culinary gifts including clambakes from tribes in New England, and this soupy stew, known as posole (or pozole), from tribes who roamed the Southwest before Christopher Columbus arrived. Hominy is the dried kernel of corn with the hull and germ removed. Pam Harding has served this satisfying main dish for years. It can also be made with pork and chicken, in which case you would brown the cubes of meat first.

Ingredients

Main course
Gluten-free

Ingredients

Method