Soup season is in full swing everywhere…. EXCEPT HERE! I know I’ve talked a lot about this lately, but we are still in full blown summer over here. And not our normal 75 and sunny with cool summer night breezes. I’m talking 80 and 85 degrees day AND night (we even saw 97 last Saturday) with humidity up that wazoo and just when you get a semi-cool day, the forecast brings in more hot weather! Seriously, I just ordered another fan.
And while you’re thinking… oh, you’re so lucky! It really isn’t all that fun. No one (except my office) has air conditioning, which has me actually looking forward to Mondays. Cooking anything is unbearable. I can’t even remember the last time I blow dried my hair. My dog is constantly panting and no one has fans in stock because they are seasonal items. And sleeping, I sweat as much as a workout (at least that’s what people who work out tell me).
So, why you say are you making soup?! Well, I’m crazy, for one. Second, there’s not too many searches for popsicle recipes in October and third, this didn’t involve me heating up my oven.
Another bonus, this green posole with garlic lime shrimp tastes just as good hot as it does at room temperature! Which is the hottest I want my food at the moment anyway.
This soup cooks up soooo quickly. Like under 50 minutes quick and the shrimp is a cinch as well. It’s the same shrimp that I made for these cold sesame noodles (one of my favs!) and it’s unbelievably easy and so good. I left the shells on the shrimp for this one as a little test, and it really doesn’t pack as much flavor as the shelled shrimp so I would urge you to shell your shrimp before cooking.
This soup also has a nice heat from the serrano peppers, which I love, but if you’re not a heat love you could easily omit, use less, or use a less spicy pepper like a jalapeno.
Now, if only I could eliminate the heat outside that easily!
- 2 tablespoons olive oil
- 2 shallows, chopped
- 3 garlic cloves, finely chopped
- 2 serrano chiles, thinly sliced, divided
- 8-10 medium tomatillos (a little over a pound), husks removed and rinsed
- salt and pepper, to taste
- 1 cup cilantro leaves and tender stems, plus more for serving
- 1 15-ounce can white hominy, rinsed
- 1 8-ounce bottle clam juice
- radishes, trimmed and sliced thin
- lime wedges, for serving
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, whole
- ½ teaspoons crushed red pepper
- 16-20 jumbo shrimp, peeled and deveined
- 1 lime, zested and juiced
- 3 tablespoons chopped cilantro
- salt and pepper, to taste
- In a large pot, heat olive oil over medium heat.
- Add shallot, garlic, and half of the serrano chiles stirring occasionally until soft and fragrant, about 8 minutes.
- While the garlic, shallot and chilies are cooking, puree the tomatillos in a food processor or blender until smooth.
- Add half of the tomatillo puree to the garlic mixture and cook, stirring often, until the mixture has started to thicken, about 5 minutes. Season with salt and pepper.
- Add 1 cup cilantro to food processor or blender and puree until smooth, set aside.
- Add the hominy, clam juice and one cup water to the pot and bring to a simmer. Gently cook over medium-low heat for about 8-10 minutes.
- Remove from heat and stir in the remaining tomatillo-cilantro puree. Season with salt and pepper to taste.
- While the soup is simmering, in a large skillet over medium heat, add oil, garlic and crushed red pepper. As soon as the garlic starts to sizzle, add shrimp.
- Let shrimp cool about 90 seconds and then flip, add lime juice and cilantro. Cook just until shrimp are cooked throughout, about 90 more seconds. Season with salt and pepper.
- Divide soup among bowls and top with radishes, cilantro, remaining chile and garlic lime shrimp. Serve with lime wedges.