Jalapeno Lime Shrimp Posole

Jalapeno Lime Shrimp Posole

March 22, 2018 | Recipes

Pozole, which means "hominy", is a traditional Mexican stew that is traditionally made with pork and red sauce. This recipe is the green (verde) version, made with tomatillos, cilantro, and shrimp.

 

Jalapeno Lime Shrimp Posole

Olive oil, for sautéing

1 medium onion, diced

2-3 cloves garlic, minced  

1-2 jalapeños, seeds and membranes removed, minced

2-3 tsp. Lutz’s Ranch Jalapeño Dressing Mix (add more or less depending on the spiciness you prefer)

2 cups chicken or vegetable broth

1 cup fresh cilantro

1 lb. tomatillos, husks removed and rinsed well

8 oz. clam juice

15 oz. can yellow hominy, drained

15 oz. can white hominy, drained

Sliced radishes, pepitas, cilantro, as garnishments

 

Jalapeno Lime Shrimp

Olive oil, for sautéing

1 lb.raw shrimp,shelled, deveined, tails removed

2 tsp. Lutz’s Ranch Jalapeno Dressing Mix (add more or less as desired)

Juice and zest of 1 lime

 
In a Dutch oven, heat olive oil over medium heat; add onion, garlic, jalapenos, and dressing mix, stirring occasionally until softened and fragrant, about 10 minutes, adding chicken broth as needed.
 
 
 

Meanwhile, puree tomatillos in a food processor or blender until smooth; add half of the tomatillo puree to the onion mixture and cook, stirring often, until the mixture has started to thicken,

 

Process 1 cup cilantro in food processor or blender until smooth; reserve.

 

Add hominy, clam juice and remaining broth to the pot; bring posole to a simmer. Gently cook over low heat for 10-12 minutes. Remove from heat and stir in the remaining tomatillo puree, along with puréed cilantro.

 
 

Jalapeno Lime Shrimp

While the posole is simmering, add a drizzle of oil to a medium skillet over medium high heat; when oil is hot, add shrimp. Let shrimp cook for about 1½ minutes, then flip and cook and additional minute, or until shrimp turn from gray to pink in color. Remove shrimp from heat immediately, then drizzle with lime juice. Sprinkle shrimp with dressing mix and lime zest.

 

To serve posole, ladle into bowls and top with radishes, cilantro, pepitas, and prepared shrimp.

What’s a tomatillo….exactly, and where will I find them?

Fresh tomatillos are available in the produce department of any large grocer, typically near the hot pepper section where you would find jalapenos, serranos, and Anaheim peppers. Tomatillos offer a citrus-like flavor and have a papery green husk. Choose tomatillos whose husk is fresh looking, not dried and shriveled as this is an indicator of the freshness.

 

Chipotle Corn and Black Bean Quesadillas

2 cups fresh or frozen corn
15 oz. can black beans, drained and rinsed
¼ cup chopped cilantro
1 Tbs. Lutz’s Ranch Chipotle Dressing Mix
Shredded cheddar Flour tortillas
Butter, for cooking quesadillas
Lutz’s Original Ranch Dressing, to use as a dipping sauce
 

In a bowl, combine corn, beans, cilantro, and dressing mix. Heat a cast iron griddle over medium high heat; when griddle is hot, add a bit of butter. When butter is melted and sizzling, add flour tortilla to griddle, then sprinkle tortilla with cheese. Once cheese begins to melt, top with some of the black bean/corn mixture and fold tortilla over the filling, browning quesadilla on both sides. Repeat with remaining filling, cheese and tortillas.

Serve quesadillas with a side of Lutz’s Ranch Dressing as a dipping sauce.

Lutz’s Ranch Dressing Mix comes in 3 flavors, original Ranch, Chipotle, and Jalapeno. Coming soon: Garlic!

Let’s Get You Cookin’,

Chef Alli

 

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