Posole Verde de Camarón (Shrimp Posole), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Posole Verde de Camarón (Shrimp Posole)

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4-6 servings
Shrimp posole? Yes, shrimp posole! It's so delicious and a nice change of pace from the traditional chicken or pork versions. Make sure to add this recipe to your Mexican menu soon!

Green chile shrimp posole, red chile chicken posole and pork posole are a must-have when I think of delicious Mexican soups! Shrimp posole is not often thought as one of the more traditional ways to prepare posole.

People are often surprised when I share the recipe for posole de camarón with them. They quickly change their minds when they see how delicious it is.

You could not ask for an easier way to prepare this green chile broth. The key is to let the broth cook long enough to develop those flavors before adding the shrimp.

Ingredients

  • pounds large shrimp with shells on
  • 2½-3 tablespoons olive oil
  • 1 1/2 cups water
  • Juice of 1 lime
  • salt and pepper for seasoning
  • 3 Hatch peppers or Anaheim peppers
  • 1 large poblano pepper
  • 2 serrano peppers
  • pounds tomatillos peeled, washed and roughly chopped
  • 1/3 section white onion
  • 2 cloves garlic
  • 1/3 cup cilantro
  • 4 cups chicken or vegetable broth
  • 2-3 teaspoons chicken bouillon
  • 1 teaspoon cumin optional
  • teaspoon Mexican oregano
  • 3 cups hominy (maiz pozolero)
  • Fresh Garnishes
  • 3 cups shredded cabbage (red or green)
  • 1/2 cup white onion finely diced
  • 2-3 chile peppers finely chopped or sliced, serrano, fresno or jalapeño
  • 1 avocado diced
  • chile piquin crushed, or red pepper flakes
  • cilantro chopped
  • Lime wedges
  • 1/2 cup radishes sliced

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Directions

  1. Remove the shells from shrimp. Clean shrimp if needed and place into a bowl. Chill until ready to use. Heat 1½ tablespoons of oil to medium heat in a deep skillet or pot. Add the shrimp shells. Saute for 2 minutes. Add the 1 1/2 cups of water, lime juice, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Heat at a simmer for 5 minutes. Strain shrimp broth into a bowl. Discard shells.
  2. To the blender, add the hatch peppers, poblano pepper, serranos, tomatillos, onion, garlic, cilantro and 4 cups chicken broth. Blend on high until smooth for about 1 minute. Strain into a large bowl using a wire-mesh strainer. Set aside,
  3. In that same deep skillet or pot that you prepared the shrimp shells in, add 1½ tablespoons of olive oil and heat to medium. After a minute or two, pour in the strained chile and tomatillo sauce. Add the chicken bouillon, cumin and oregano. Add the reserved shrimp broth. When it comes to a boil, taste for salt and pepper.
  4. Add the maiz pozolero (hominy) at this time. Cook at a low simmer for 20-25 minutes to let the flavors combine. Raise the heat slightly so the posole is simmering rapidly. Add the shrimp at this time and stir gently. Cook for another 5 minutes. Cover and remove from heat. Let posole sit covered for a few minutes before serving.
  5. Ladle into bowls and garnish with your favorite fresh toppings. Serve with warm corn tortillas or tostadas. Ladle into bowls and garnish with your favorite fresh toppings. Serve with warm corn tortillas or tostadas.

Chef Notes

Add some fire-roasted flavors to this delicious shrimp posole by roasting the green chiles, onions and garlic before adding them to the recipe. In a pinch, you could use already cooked shrimp. Just make sure you add it at the very end and remove the pot from the heat as soon as you do. You don't want it to overcook.

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