Jalapeno Lime Shrimp Posole {Mexican Stew}

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Pozole, which means “hominy”, is a traditional Mexican stew that is usually made with pork and red sauce. This recipe is the green (verde) version, made with tomatillos, cilantro and chipotle shrimp. It’s a warm, hearty meal that pairs well alongside my black bean quesadillas and Chipotle Ranch Dip!

Stacy Simmer of Lutz’s Ranch Dressing Mix, joined me for today’s cooking segment on WIBW. Her father created the dressing recipe years ago and after people constantly requesting the dressing, Stacy decided to take the product to retail. Lutz’s Ranch Dressing Mix comes in 3 flavors, original Ranch, Chipotle, and Jalapeno. Coming soon: Garlic! For inspiration, recipes and to order, visit www.LutzsRanch.com. Use coupon code Chef Alli to receive 15% off your order AND free shipping for up to one week.

Jalapeno Lime Shrimp Posole

Olive oil, for sautéing
1 medium onion, diced
2-3 cloves garlic, minced
1-2 jalapeños, seeds and membranes removed, minced
2-3 tsp. Lutz’s Ranch Jalapeño Dressing Mix (add more or less depending on the spiciness you prefer)
2 cups chicken or vegetable broth
1 cup fresh cilantro
1 lb. tomatillos, husks removed and rinsed well
8 oz. clam juice
15 oz. can yellow hominy, drained
15 oz. can white hominy, drained
Sliced radishes, pepitas, cilantro, as garnishments

Jalapeno Lime Shrimp

Olive oil, for sautéing
1 lb.raw shrimp,shelled, deveined, tails removed
2 tsp. Lutz’s Ranch Jalapeno Dressing Mix (add more or less as desired)
Juice and zest of 1 lime

In a Dutch oven, heat olive oil over medium heat; add onion, garlic, jalapenos, and dressing mix, stirring occasionally until softened and fragrant, about 10 minutes, adding chicken broth as needed.

Meanwhile, puree tomatillos in a food processor or blender until smooth; add half of the tomatillo puree to the onion mixture and cook, stirring often, until the mixture has started to thicken,

Process 1 cup cilantro in food processor or blender until smooth; reserve.

Add hominy, clam juice and remaining broth to the pot; bring posole to a simmer. Gently cook over low heat for 10-12 minutes. Remove from heat and stir in the remaining tomatillo puree, along with puréed cilantro.

Jalapeno Lime Shrimp
While the posole is simmering, add a drizzle of oil to a medium skillet over medium high heat; when oil is hot, add shrimp. Let shrimp cook for about 1½ minutes, then flip and cook and additional minute, or until shrimp turn from gray to pink in color. Remove shrimp from heat immediately, then drizzle with lime juice. Sprinkle shrimp with dressing mix and lime zest.

To serve posole, ladle into bowls and top with radishes, cilantro, pepitas, and prepared shrimp.

What’s a tomatillo….exactly, and where will I find them?

Fresh tomatillos are available in the produce department of any large grocer, typically near the hot pepper section where you would find jalapenos, serranos, and Anaheim peppers. Tomatillos offer a citrus-like flavor and have a papery green husk. Choose tomatillos whose husk is fresh looking, not dried and shriveled, as this is an indicator of the freshness.

Chipotle Corn and Black Bean Quesadillas
2 cups fresh or frozen corn
15 oz. can black beans, drained and rinsed
¼ cup chopped cilantro
1 Tbs. Lutz’s Ranch Chipotle Dressing Mix
Shredded cheddar
Flour tortillas
Butter, for cooking quesadillas
Lutz’s Original Ranch Dressing, to use as a dipping sauce

In a bowl, combine corn, beans, cilantro, and dressing mix.

Heat a cast iron griddle over medium high heat; when griddle is hot, add a bit of butter. When butter is melted and sizzling, add flour tortilla to griddle, then sprinkle tortilla with cheese. Once cheese begins to melt, top with some of the black bean/corn mixture and fold tortilla over the filling, browning quesadilla on both sides. Repeat with remaining filling, cheese and tortillas.

Serve quesadillas with a side of Lutz’s Ranch Dressing as a dipping sauce…..my favorite is the Chipotle flavor.

Let’s Get You Cookin’,
Chef Alli
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2018. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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