Speedy Shrimp Posole


I am a big fan of soups and stews, so it's no surprise that I love Posole. A light Mexican red or green stew chock full of chicken or pork and always hominy. All versions are delicious, so I decided to create one more and made my version of Speedy Shrimp Posole. I relied on purchased salsa verde and chicken broth for the base and added a few fresh ingredients like cilantro to brighten the dish. It turned out so good that it has become a new family favorite. I love that not only was I able to develop the freshest tasting and delicious dish in such a short time, but my family loved it.


Ingredients for Speedy Shrimp Posole:


1 pound of shrimp

6 cups of chicken broth

2 tablespoons of grapeseed oil

2 cups chopped onions

5 cloves of garlic, chopped

2 cups salsa verde

3 cans white hominy, rinsed and drained

1 cup of frozen corn

1 generous cup of cilantro

Serve with radishes, cilantro, lime, and green onions


Time-Saving Tip: Prepare the Posole a few hours in advance up and add the shrimp when reheated it.


Let's see what we need.

We're ready to cook.


Blend the salsa verde and cilantro; set aside.


Saute the onion for 4-5 minutes until soft; stir in the garlic. After a minute, stir in the broth and cilantro mixture; simmer for ten minutes. Add the hominy and corn; once heated, stir in the shrimp and cook until the shrimp are pink. Taste for seasonings and add salt if needed.


It's ready! Speedy Shrimp Posole is incredibly delicious and a breeze to prepare. This stew is so light and fragrant, which is perfect for a weeknight meal or weekend fun. It's ideal for any time of the year.

Enjoy!


Speedy Shrimp Posole:


  • 1 pound of shrimp

  • 6 cups of chicken broth

  • 2 tablespoons of grapeseed oil

  • 2 cups chopped onions

  • 5 cloves of garlic, chopped

  • 2 cups salsa verde

  • 3 cans white hominy, rinsed and drained

  • 1 cup of frozen corn

  • 1 generous cup of cilantro

  • Serve with radishes, cilantro, lime, and green onions

  • Blend the salsa verde and cilantro; set aside. Saute the onion for 4-5 minutes until soft; stir in the garlic. After a minute, stir in the broth and cilantro mixture; simmer for ten minutes. Add the hominy and corn; once heated stir in the shrimp and cook until the shrimp are pink. Taste for seasonings and add salt if needed.

  • Time-Saving Tip: Prepare the Posole a few hours in advance up and add the shrimp when reheated it.

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