Anytime I have an excess of roasted green chile, I like to prepare pozole verde, green chile with pork and hominy. Cooking on the fly, as I like to call it, I had no pork or chicken available. So, on this day, the pozole of choice would be a fire roasted green chile vegetable pozole. I figured I could always add some shredded chicken or pork later.
Cook With Ingredients On Hand!
What I did have was a huge bag of baby spinach that needed to be eaten right away and these beautiful jumbo shrimp. Instead of the more soup like pozole verde, I prepared a thicker, stew like, version. The traditional garnishes still worked well for this version and the quick cooked chipotle shrimp were the perfect addition. The addition of the spinach and tomatillo salsa I prepared resulted in the most beautifully green colored pozole. If you are worried that it taste too much like spinach, well, it did not. The fire roasted green chile really stood out with it’s flavor in this recipe.
These carrots were huge! I love it!
I was pleasantly surprised and happy that the spinach flavor did not out weigh the flavors of the green chile.
Super Easy Chipotle Shrimp~ All you need is a good quality chipotle hot sauce, lime juice, honey, salt and pepper! Just add enough to cover raw(cleaned) shrimp. Preheat a little grapeseed oil in a cast iron pan. Cook shrimp for 5-6 minutes, turning halfway through the cooking time. If shrimp is extra thick, I like to cover pan with a lid while it cooks. The steam created will help cook the shrimp all the wat through.
The toasted crostini style bread really went well with this dish!My picture is off center
My picture is off center, lol! Life goes on, ha, ha! Cooking for real and enjoying every bite!
Fire Roasted Green Chile Vegetable Pozole
- 2 tablespoons oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1-2 serrano minced
- 2 large carrots sliced
- 1 medium zucchini diced
- 2 ears of corn sliced
- 1 medium russet potato washed and diced
- 1 teaspoon Mexican oregano crushed
- 1 teaspoon dried epazote optional
- 1 full cup fire roasted green chile previously roasted Hatch, New Mexico or Anaheim
- 28 oz hominy maiz pozolero, drianed
- 4 cups water or vegetable broth
- 4 teaspoons chicken or vegetable bouillon powder, optional
- all of tomatillo/spinach salsa see recipe below
Spinach Tomatillo Salsa
- Spinach/Tomatillo Salsa
- 2 packed cups fresh baby spinach
- 4-6 tomatillos, roughly chopped
- 1/2 cup cilantro, chopped
- 2 serrano peppers, chopped
- 2 cloves of garlic, sliced
- 1 1/2 cups water
- Salt and pepper, to taste
- avocado crushed chile piquin
- Add all of the ingredients to the blender. Blend on high until smooth. Reserve.
- In a large pot, heat 2 tablespoons of oil to medium heat. Add the onion, garlic, serrano and carrots. Season lightly with salt and pepper and saute for 6-8 minutes.
- Add all of the remaining ingredients in the order listed. Bring to a boil, reduce to a simmer and continue cooking for 30 minutes or until potatoes are cooked. Taste for salt as it cooks down.
- Garnish with your favorite toppings.
This is a home run thank you forget pork or chicken or shrimp
This is what memories are made of your mom would be so proud of you
Thank You! I rather enjoy this version as well Cathetyn!