Our next recipe from our Executive Chef is a classic Mexican holiday stew—hot and spicy shrimp posole with tomatillos. Here’s a note straight from Chef Xavier on his recipe:
“Happy Cinco de Mayo! I hope all is well and that everyone’s families are healthy and safe. Today, I wanted to do a recipe that pays homage to this great holiday, not just give you a typical taco recipe. So, with that being said, read on to see what I came up with!”
- 1 lbs. tomatillos, husked and rinsed
- 2 canned chipotle chilies in adobo, stemmed
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- 1 – 28 oz. can white hominy, drained and rinsed
- 2 cups chicken stock or can low sodium broth
- 1 cup frozen corn
- 1 lb. medium shrimp, shelled and deveined
- 1/4 cup coarsely chopped cilantro
- 1 small avocado, coarsely chopped
- 1 fresh lime, sliced
- In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil. Simmer over moderate heat until the tomatillos soften, about 10 minutes. Drain and transfer to a blender or food processor. Add the chipotles and puree until smooth.
- Meanwhile, heat the olive oil in a large saucepan. Add the onion; cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, coriander, oregano, and 1 tsp. salt. Cook until the garlic is fragrant, about 1 minute.
- Add the tomatillo puree, hominy and stock and simmer for 15 minutes. Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes. Ladle the stew into a shallow bowls, garnish with the cilantro, avocado, and lime.
Recommendations from the Chef
“I know this is not a typical Mexican recipe that you think of when you think of how we eat Mexican food in America, but it’s important to explore authentic Mexican recipes, especially when paying homage to a country and a holiday that is near and dear to their heart. I didn’t want to do fajitas, tacos, or enchiladas, but rather something that takes a little more thought and appreciation of this great culture. I am suggesting that you have a nice glass of your favorite Margarita, whether on ice or frozen this will sure please your taste buds and go great with this dish. Have a wonderful day and happy cooking.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!