Posole de Camarones (Shrimp and Hominy Stew) #MexicanRecipes

Today kicks off a week long event, hosted by Sue of Palatable Pastime. She's wrangled a group of blogers to share Mexicn recipes for the whole week. What fun! Happy #MexicanRecipes Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

• Papusas de Queso from A Day in the Life on the Farm
• Mexican Restaurant Rice from Palatable Pastime
• Posole de Camarones (Shrimp and Hominy Stew) from Culinary Adventures with Camilla
• Enchiladas to Feed a Crowd from Tip Garden
• Mexican Street Corn Barley Salad from Cooking With Carlee
• Conchas (Mexican Sweet Bread) from Amy's Cooking Adventures
• Avocado Paletas (Mexican Avocado Ice Pops) from Caroline's Cooking
• Churro French Toast from Jolene's Recipe Journal
• Beef Tacos from Books n' Cooks
• Easy Stuffed Portabella Mushrooms from Feeding Big
• One Pan Chicken Enchilada Rice Bake from Hezzi-D's Books and Cooks
• Mexican Strawberry Cheesecake Chimichangas from All that's Jas

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Posole de Camarones

Shrimp and Hominy Stew

Ingredients

Herbed Salsa Verde

• 1 C arugula
• 1 C fresh mint leaves
• 1 C fresh cilantro leaves
• zest of 1 orange
• ground black pepper
• big pinch sea salt

Lime Sea Salt

• grated lime zest
• 1 tepin chili
• 2 T coarse sea salt

Posole

• 2 T olive oil
• 1 chopped onion
• chopped celery
• chopped carrots
• 5 C vegetable boullion
• 2 lbs uncooked shrimp, peeled and deveined
• 2 C cooked white hominy
• juice from 1 orange

Additional Garnishes

• sliced sundried tomatoes
• anchovy filets
• fresh squeezed lime juice

Procedure
Herbed Salsa Verde

Mince all the greens and place in a medium mixing bowl. Stir in the remaining ingredients and set aside.

Lime Sea Salt

Mash all of the ingredients together in a mortar and pestle. Set aside.

Posole

Heat olive oil in a soupot or Dutch oven over medium to high heat. Add onion, celery, and carrots and sauté until the onions are tender and beginning to turn translucent. Stir in the reserved Herbed Salsa Verde. Pour in the vegetable boullion and juice from the orange. Bring to a boil. Add shrimp and cook till just opaque.

To Serve
Ladle into individual bowls. Garnish, as desired, and serve hot.