Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Posole comes in the three colors of the Mexican flag: green, white, and red. Posole blanco (white) is known for its rich pork broth. Posole rojo (red), the traditional and most common version, has a raspberry hue and is infused with chili pepper flavor. And posole verde (green) has a more complex flavor, imparted by a broth made from pumpkin seeds, cilantro, and tomatillos. The flavor is so rich, it seems like it's been simmering for hours, but it actually cooks much faster. Posole verde originates from the state of Guerrero, located on Mexico's Pacific coast. It's traditionally served with pork and topped with pieces of chicharrón. This version uses shrimp instead of pork, making the dish lighter and more summery.

Ingredients:

• 1 can (850 g) canned white hominy beans, rinsed
• 3 bay leaves
• 1/4 cup toasted sesame seeds
• 1/4 cup salted roasted pumpkin seeds (shelled)
• 2 corn tortillas, torn into pieces
• 900 g tomatillos, peeled and quartered
• 2 cups fresh cilantro leaves, chopped
• 4 cloves garlic, peeled
• 1 serrano pepper, halved and seeded
• Half an onion, cut into 4 pieces
• 1 tbsp grapeseed or canola oil
• 1 cinnamon stick
• 700 g shrimp, peeled and deveined
• 1 bunch radish, thinly sliced
• Half a red onion, finely diced
• 1 avocado, thinly sliced
• Half a small cabbage, finely shredded
• 1 tbsp. l. dried oregano
• 12 tostadas
• 4 lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, hominy corn, salsa sauce, radish, Avocado, serrano pepper, lime, cilantro, ground cherries, tortilla, oregano, cinnamon, sesame

We recommend

Preparation:

Step 1
• Bring 6 cups of water to a boil in a large saucepan. Add the hominy corn, bay leaf, and 1 teaspoon of salt and reduce heat to a simmer. Cook until the corn is tender and slightly puffy, 15-20 minutes.
Step 2
• Meanwhile, combine sesame seeds, pumpkin seeds, tortillas, and 2 cups of water in a blender and blend until smooth.
Step 3
• Once the hominy has puffed up, add the seed mixture to the pan and stir. Keep the pan on low heat while you prepare the salsa verde.
Step 4
• To make salsa verdeAdd the tomatillos, cilantro, garlic, serrano, yellow onion, and 1 cup of water to the same blender and blend until smooth. You may need to blend in several batches depending on the size of your blender.
Step 5
• Add the oil to a large skillet and heat over medium heat. When it's hot and sizzling, carefully stir in the salsa and cinnamon stick. Cover the skillet with a lid until the salsa stops splattering and begins to simmer. Remove the lid and continue cooking until the salsa turns dark green and begins to thicken, about 15 minutes.
Step 6
• Add the salsa verde and cinnamon to the soup pot and simmer for 15-20 minutes until the flavors meld. You may notice the ingredients separating, but once the soup comes to a boil, it will become smooth. Taste and add more salt if needed. Use a slotted spoon to remove the cinnamon stick and bay leaf. The broth should be slightly thick. If it's too thin, simmer for another 5-10 minutes. If it's too thick, add 0.5 cups of water.
Step 7
• Halve the shrimp crosswise and sprinkle with 1 teaspoon of salt. Remove the pan from the heat and immediately add the shrimp. They will cook in the hot soup and turn pink in 3-5 minutes.
Step 8
• Using a slotted spoon, scoop out some of the hominy and shrimp mixture and divide it into deep bowls, about 1 cup per serving. Ladle a little broth into each bowl and garnish with radishes, red onion, avocado, cabbage, and a pinch of dried oregano. Serve the posole with tostadas and lime wedges.

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