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.