Spicy Shrimp Posole with Tomatillos

First new recipe of 2015 was Posole.  I found the recipe in the newspaper and it turned out to be a winner.  It was only my second time trying hominy and I still liked it.  Here hominy tasted like tiny diced soft potato.  Hominy is 119 calories for one cup and a potato is 120 for the same cup so it isn't a lighter choice and it has less carbs but a lot more sodium.  The good thing is that I didn't need to peal or dice a potato, simply drain and rinse the hominy.
I was going to have this for dinner yesterday before looking over the ingredients but since it was a broth soup, similar to what you get with a chicken noodle soup I thought it would be better served for lunch or as a side dish to something else.  My other issue with it was that the spices in the broth needed to mellow.  The flavors needed to combine so I stopped before adding the shrimp and waited till today to finish it off.  It was a great lunch, quick, easy and fresh.  Since I used frozen shrimp all I had to do was rinse them, pull off the tail and place in the soup to simmer.

The only change I may try next time is to reduce the lime to 1/2 T and to boil the tomatillos in the chicken broth without the salt and if necessary add more salt at the end.  The only reason I would boil the tomatillos in the broth is to save a step.  It was limey but less may not be as good so I'll add it back if it truly needs the 1T.  I will also be looking up more Posole recipes since usually they are made with pork or chicken.

SPICY SHRIMP POSOLE WITH TOMATILLOS
Saute:
Drizzle of EVOO
1 onion, chopped
3 cloves garlic, minced
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1 t. dried marjoram
1 t. salt
¼ t. pepper
¼ t. cinnamon
Boil:
1 lb. tomatillos, husked, rinsed
2 t. Kosher salt
4 C. chicken stock
2 canned chipotle chilies in adobo, stemmed
1 t. adobo sauce from can
28 oz. can white hominy, drained and rinsed
1 C. frozen corn
1 lb. shrimp
½ C. picked cilantro, scissor cut
1 T. lime juice
Topping:
½ avocado, cubed
-Cilantro leaves
1 green onion, thinly sliced

Chop onion and mince garlic.  In a separate pan add the olive oil and saute the onion until soft.  Add the lid to speed the process.  Add garlic, spices and saute another minute.  Meanwhile in a medium saucepan boil tomatillos in water with Kosher salt.  Lower heat and simmer until the tomatillos soften, about 10 minutes.  Drain and add back to pot along with half the chicken stock and the chipotle chilies and blend with an emulsion blender until smooth.  Add remaining chicken stock, hominy, sauteed onion mixture and simmer for 15 minutes.  Let soup rest overnight for flavors to blend.
Reheat soup.  Sprinkle the shrimp with salt and pepper.  Add shrimp and frozen corn, simmer another 5 minutes until shrimp is pink.  Just before serving, scissor cut the cilantro in the cup and toss that along with the lime juice into the soup.  Stir.  Serve.  Top with a few leafs of cilantro, avocado and green onions.

Note:  This can be made and eaten the same day however I found it tasted better the following day. The spices were more mellow, didn't taste as raw.