Pozole Verde with Crab and Shrimp

Slightly different take on pozole

Category
Dinner
Cuisine
American
Serves
4-6
Time
45 minutes
From
Bobby Flay

crabhomiyshrimptomatillos

Adapted from Bobby Flay: Chapter One

This is usually a red chile-flecked broth with slow-cooked pork running through it. Here, Bobby uses green chiles, tomatillos, spinach and lots of cilantro for a green brightness that marries well with sweet crabmeat and shrimp.

I found that it's better to grill the shrimp, if you can. The grill flavour/texture adds something missing from just pan-fried shrimp. This also works well with ham or chicken.

Ingredients

  • 6 cups shellfish stock (see notes)
  • 2 poblano chiles, halved lengthwise and seeded
  • 1 jalapeño, halved lengthwise and seeded
  • 1 pound tomatillos, husked and washed
  • 1 Spanish onion, quartered
  • 6 garlic cloves, peeled
  • 1 (28-ounce) can hominy, drained and rinsed
  • Kosher salt and freshly ground black pepper
  • 1 cup packed fresh cilantro leaves and tender stems
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 pound large shrimp, peeled and deveined
  • 2 tablespoons neutral oil, such as avocado or canola
  • 4 ounces jumbo lump blue crabmeat, picked over

Instructions

  1. In a large saucepan, bring the stock to a boil over medium-high heat. Reduce the heat to low and cover to keep warm.
  2. Set an oven rack to the lowest possible position and preheat the oven to 425°F.
  3. Line a baking sheet with parchment paper.
  4. Place the poblano, jalapeño, tomatillos, onion, and garlic on the prepared baking sheet. Roast until softened and slightly charred, about 20 minutes.
  5. Remove from the oven and allow to cool. Once cooled, peel the poblanos and return them to the pan.
  6. In a blender, combine 1 cup of the hominy, 1 cup of the warm stock, and the roasted vegetables and blend to a puree.
  7. Transfer the puree to the saucepan with the remaining stock.
  8. Add the remaining hominy and the honey and bring to a boil over medium-high heat.
  9. Using a ladle, remove 1 cup of the soup from the saucepan; set it aside to cool.
  10. Reduce the heat under the remaining soup to medium-low and simmer for 20 minutes more so the flavors meld.
  11. Meanwhile, fill a medium bowl with ice and water.
  12. Fill a large saucepan with water, add 2 tablespoons salt, and bring to a boil.
  13. Add the spinach and boil until the spinach wilts, about 30 seconds.
  14. Using a slotted spoon or spider, transfer the spinach to the ice bath and allow to cool for about 1 minute.
  15. Drain the spinach and squeeze it to remove any excess water.
  16. Place in a bowl with the cilantro and set aside.
  17. In a medium bowl, combine the cumin, coriander, and shrimp. Season with salt and pepper and toss well to coat the shrimp.
  18. In a large sauté pan, heat the oil over medium-high heat until it begins to shimmer.
  19. Add the shrimp to the pan and cook until golden brown, about 1½ minutes per side.
  20. Transfer to a plate and set aside.
  21. In a blender, combine the blanched spinach, cilantro, and the reserved 1 cup of cooled soup.
  22. Blend until smooth, then stir the mixture into the simmering soup and season with salt and pepper.
  23. Cook for 5 minutes more, then remove from the heat.
  24. To serve, ladle the soup into four large bowls. Garnish each bowl with the jumbo lump crabmeat and sautéed shrimp.
  25. Serve immediately.

Notes

  • I usually use Better Than Bouillon Lobster Stock paste instead of shrimp stock. However, since we are using shrimp here, maybe fry the shells in some oil or butter and add the stock. Leave to infuse for at least 20 minutes then strain.
  • Costco sells some good lump crab meat
  • You can probably make this ahead (except for the crab & shrimp). When ready, reheat the pozole, fry the shrimp and assemble. You may want to keep the spinch/cilantro mixture separate until you reheat though.