Shrimp Pozole Verde

Ingredients:

2 tbsp olive oil

1 medium onion diced

2 shallots diced

4 cloves garlic minced

2 Serrano chiles thinly sliced, divided

1 lb medium tomatillos husks removed, rinsed

salt freshly ground pepper

1 cup cilantro leaves

1 pound shrimp cleaned deveined and tails removed

12.5 oz canned white hominy rinsed

2 cups chicken stock

1 tbsp Tabasco Green Pepper Sauce

3 small radishes trimmed, thinly sliced

1 lime wedges

Directions:

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.

Enjoy !!