Pozole Verde With Shrimp Recipes

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SHRIMP POZOLE



Shrimp Pozole image

Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 pounds shell-on large shrimp
1 1/2 white onions, cut into 12 wedges
6 cloves garlic
1 dried ancho chile
1/2 cup sliced almonds (with skins)
2 tablespoons sesame seeds
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
Coarse salt
12 Campari tomatoes
2 cans (15 ounces each) hominy, rinsed and drained
2 teaspoons extra-virgin olive oil
Toasted corn tortillas, for serving

Steps:

  • Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
  • Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
  • Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
  • Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
  • Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
  • Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.

SHRIMP AND SCALLOP POSOLE



Shrimp and Scallop Posole image

Categories     Tomato     Sauté     Quick & Easy     Dinner     Lunch     Scallop     Shrimp     Healthy     Cilantro     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (or more) bottled clam juice
1 (15-ounce) can white hominy, drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes in oil
1 tablespoon finely grated lime peel
1 pound uncooked jumbo shrimp, peeled, deveined
1 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided

Steps:

  • Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
  • Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.

POZOLE VERDE DE HONGO



Pozole Verde de Hongo image

This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 head cabbage, shredded
6 radishes, sliced
Kosher salt
2 limes
4 large tomatillos, husked
3 poblano peppers
1 jalapeño
4 cloves garlic, peeled
1 bunch fresh cilantro
3 cups vegetable broth
1 white onion, sliced
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
Freshly ground black pepper
One 25-ounce can white hominy, drained
1 dried bay leaf
1 tablespoon olive oil
15 baby bella mushrooms, sliced
1 bunch spinach (from a 6-ounce bag; about 8 cups)
Corn tortillas, for serving, optional

Steps:

  • Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
  • To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
  • Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
  • Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
  • In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
  • Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!

SHRIMP VERDE



Shrimp Verde image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cooked, cleaned shrimp, chopped in 1/4 inch dice
1/4 cup lime juice
1/4 pound tomatillos, husks removed and diced
1 bunch green onions, sliced
4 jalapenos, seeded and chopped
1 clove garlic, peeled
1 bunch cilantro leaves, chopped
1 small avocado, peeled and pit removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
  • Serve immediately.

POZOLE VERDE CON POLLO



Pozole Verde con Pollo image

In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.

Provided by Rick Martinez

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or extra-virgin olive oil
2 large poblano chile peppers, stemmed, seeded and roughly chopped
3 large jalapeño peppers, stemmed, seeded and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
1/2 cup pepitas
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
Kosher salt
7 medium tomatillos, husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
2 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

  • Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
  • Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
  • Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
  • Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

SHRIMP POZOLE



Shrimp Pozole image

I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :)

Provided by Pinay0618

Categories     Stew

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
2 medium bell peppers, diced
2 tablespoons tomato paste
2 garlic cloves, finely chopped
1 teaspoon dried oregano leaves, crushed
1 tablespoon finely chopped chipotle chile in adobo
2 tablespoons all-purpose flour
3 cups water
2 shrimp flavor bouillon cubes, crumbled
2 (15 1/2 ounce) cans hominy, drained and rinsed
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1 lime, juice of
1/4 cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
  • Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
  • Sprinkle in flour and cook about 2 minutes, stirring frequently.
  • Stir in water, bouillon cubes and hominy and bring to a boil.
  • Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
  • Stir in lime juice and cilantro.
  • Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.

Nutrition Facts : Calories 423, Fat 8.7, SaturatedFat 1.4, Cholesterol 259.4, Sodium 1090.2, Carbohydrate 44.9, Fiber 7.6, Sugar 8.1, Protein 39.9

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