Ingredients
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1 lb tomatillos
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1 small onion
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2 poblano peppers
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2 cloves garlic, peeled and crushed
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1/4 cup chopped cilantro, plus more to serve
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2 tsp dried oregano
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1 (32 oz) pkg low-sodium chicken broth, divided
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1 tbsp canola oil
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1 lb frozen large peeled and deveined shrimp, thawed
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1 (15 oz) can white hominy, drained and rinsed
To Serve (Optional):
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Sliced radish
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Diced avocado
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Sour cream
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Lime wedges
Shortcut:
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1 (16 oz) jar Taste of Inspirations® Tequila Lime Tomatillo Salsa
Steps
1
Husk and halve the tomatillos. Peel and quarter the onion and stem the poblano peppers. To a blender, add tomatillos, onion, poblanos, garlic, cilantro, and oregano. Season with salt and pepper. Pulse until smooth. Add 2 cups chicken broth and blend 1–2 min., until smooth.
2
In a Dutch oven, heat the oil on medium-high. Add tomatillo purée and remaining 2 cups chicken broth. Season with salt and pepper. Cook 10–12 min., until dark green, stirring occasionally and scraping bottom. Add the shrimp and hominy. Season with salt and pepper. Cook 3–4 min., until shrimp are cooked through.
3
Divide pozole among bowls. Top with the radish, avocado, sour cream, lime wedges, and cilantro to serve, if desired.
Tips
For a shortcut, substitute 1 (16 oz) jar Taste of Inspirations® Tequila Lime Tomatillo Salsa for the first 6 ingredients in the pozole recipe.
