Shereen Abutom
Senior Culinary Innovation Manager
Del Taco Restaurants

Chile Verde Seafood Posole

Recipe courtesy of Shereen Abutom
Sponsor: Bush’s Best

Servings: 6

Ingredients

• 2 lbs fresh tomatillos, husked and washed
• 1 medium yellow onion, cut into wedges
• 1 medium poblano
• 1 small serrano
• 1 medium jalapeño
• 6 garlic cloves, unpeeled
• 6 c Bush’s^® White Hominy, rinsed and drained
• 2 Tbsp olive oil
• 4 c low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried Mexican oregano
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 c cilantro leaves, coarsely chopped
• 2 lbs large shrimp (31/40), peeled and deveined
• 1 lb snapper or tilapia, cut into 2-in chunks
• 1 Tbsp chopped parsley
• 2 Tbsp butter

Any combination of the following ingredients for accompaniment and garnish:

Thinly sliced cabbage, thinly sliced radishes, diced red onions, avocado chunks, chopped cilantro, dry oregano, lime wedges, corn tortillas

Directions

1. Place tomatillos, onions, poblano, serrano, jalapeño and garlic on a sheet tray and roast in 450°F oven for approximately 20 minutes, or until vegetables are evenly charred but not burnt.
2. Remove peel from garlic and stems from peppers and purée vegetables in food processor.
3. Add 1 cup hominy to mixture in food processor and purée smooth.
4. Add olive oil to a large pot or Dutch oven and heat on medium.
5. Add pureed mixture to pot and cook for 10 minutes.
6. Add chicken broth, bay leaves, oregano, salt and pepper and simmer for 15 minutes.
7. Add the remaining hominy and cilantro and simmer for 10 minutes.
8. Add shrimp and fish and gently cook until shrimp is just turning pink.
9. Off the heat, gently stir in parsley and butter.
10. Taste and adjust seasoning as needed. Plate and garnish as desired.

Chef Notes

The shrimp and fish will continue to cook in the broth for a few minutes after the heat is off.

This is a light posole with very little fat, so I added some butter at the end to add some richness and mouthfeel that’s typically part of a pork or chicken posole.

The step of puréeing a cup of hominy into the vegetable mixture delivers additional corn flavor and helps thicken the stew.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley