Shrimp Posole with Tomatillos
Brighten up your dinner table with this vibrant and aromatic Shrimp Posole with Tomatillos! This Mexican-inspired soup combines tender shrimp and hearty hominy in a richly flavored tomatillo broth, enhanced with a zesty blend of jalapeño, lime juice, and fresh cilantro. The smooth, tangy base is made by simmering tomatillos with spices like cumin and oregano, then blending them into a velvety soup. Topped with crunchy radishes, creamy avocado, and crisp cabbage, this dish offers a satisfying contrast of textures in every spoonful. Serve it with a side of tortilla chips for scooping and savor the perfect blend of bold flavors and wholesome ingredients. Ready in under an hour, this comforting posole is ideal for weeknight dinners or casual entertaining!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1.5 pounds Tomatillos (husked and chopped)
- 2 cups Hominy (canned, drained and rinsed)
- 4 cups Chicken or seafood stock
- 1 large White onion (diced)
- 3 cloves Garlic (minced)
- 1 medium Jalapeño (finely chopped)
- 0.5 cup Fresh cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 small Radishes (thinly sliced, for garnish)
- 1 large Avocado (sliced, for garnish)
- 1 cup Cabbage (shredded, for garnish)
- 1 bag Tortilla chips (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and jalapeño to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the tomatillos, ground cumin, and oregano. Cook for another 5 minutes until the tomatillos soften and start to break down.
Pour in the chicken or seafood stock and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully puree the soup base until smooth. Alternatively, transfer the mixture to a blender, blend until smooth, and return it to the pot.
Add the hominy to the pot and season with salt and black pepper. Simmer for 5 minutes.
Stir in the shrimp and cook for 3-5 minutes until the shrimp turns pink and is fully cooked.
Remove the pot from heat and stir in the lime juice and chopped cilantro.
Ladle the posole into serving bowls and garnish with sliced radishes, avocado, and shredded cabbage.
Serve with tortilla chips on the side for scooping and enjoy this hearty Shrimp Posole with Tomatillos!
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7596 mg | 330% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 39.2 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 665 mg | 51% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5742 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
