I found this recipe of Nell Newman’s a long time ago in a Food and Wine Magazine and have loved it ever since. I substituted the hominy for beans, sometimes I switch out the shrimp for chicken, it is really that adaptable. I do cut down on the chipotle, should you want to try two, I encourage you to add it in at the end sparingly since once it gets too hot, the flavors tend to be muted by the spice.
Serves 4
1 pound tomatillos, husked and rinsed
1 chipotle chile in adobo, from a can, stemmed (feel free to use 2 if you like it spicy)
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 cups chicken stock or canned low-sodium broth
1 cup fresh or frozen corn
3 Cups White Beans, cooked (or 2 cans, drained)
1 pound medium shrimp, shelled and deveined
Salt and White Pepper
1/4 cup coarsely chopped cilantro
1 small avocado, coarsely chopped
Sour cream
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 and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
Add the tomatillo puree, the beans and chicken 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 shallow bowls, garnish with the chopped cilantro, avocado, sour cream and the lime slices and serve.
