- 1 pound tomatillos, husked and rinsed
- 2 canned chipotle chiles in adobo, stemmed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- One 28-ounce can white hominy, drained and rinsed
- 2 cups chicken stock or canned low-sodium broth
- 1 cup fresh or frozen corn
- 1 pound medium shrimp, shelled and deveined
- 1/4 cup coarsely chopped cilantro
- 1 small avocado, coarsely chopped
- 1 fresh lime, sliced
- In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil. Simmer over moderate heat until the tomatillos soften, about 10 minutes. Drain and transfer to a blender or food processor. Add the chipotles and puree until smooth.
- Meanwhile, heat the olive oil in a large saucepan. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
- Add the tomatillo puree, the hominy and chicken stock and simmer for 15 minutes. Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes. Ladle the stew into shallow bowls, garnish with the chopped cilantro and avocado and the lime slices and serve.
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