Dried corn, called hominy, gives this shrimp chili its substance.
- Servings: 6
Source: Martha Stewart Living, October 1998
- 1 jalapeno pepper
- 10 tomatillos, husks removed
- 2 canned green chiles
- 1 head roasted garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 medium yellow onions, finely chopped
- 3 1/2 cups homemade or low-sodium canned vegetable stock
- 1 30-ounce can cooked white hominy, rinsed and drained
- 1 1/2 pounds medium shrimp, shelled, deveined, and cut into thirds
- 1/4 cup fresh parsley leaves, loosely packed
- 1/4 cup fresh cilantro leaves, loosely packed
- 1 clove garlic
- Radishes, thinly sliced, for garnish
- Olive-oil cooking spray
- Pinch of ground cloves
Heat a grill until hot, or turn on broiler. Roast jalapeno until completely charred, turning, 5 to 6 minutes. Transfer to a small bowl; cover tightly with plastic. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice in half; remove seeds.
Place a 10-inch skillet over high heat. When hot, add the tomatillos, and cover. Cook, turning occasionally, until slightly softened and black in spots, about 8 minutes. Transfer to the bowl of a food processor; add the green chiles, roasted jalapeno, roasted garlic, cumin, black pepper, and cloves. Puree until smooth, 20 seconds.
Coat a 3-quart saucepan with cooking spray, and place over medium heat. When hot, add onions, and cover. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Uncover, and add chili mixture; cook, stirring, until thick, about 15 minutes. Add 3 1/4 cups vegetable stock; let simmer, uncovered, 20 minutes. Add hominy, simmer 5 minutes more. Add shrimp, and turn the heat to low.
Place parsley, cilantro, raw garlic, and remaining 1/4 cup stock in bowl of food processor. Process 2 minutes. Stir puree into chili; cook 1 minute more. Divide among six bowls, garnish with radishes, and serve.