Creamy Chipotle Shrimp Pozole Verde

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting Mexican soup featuring tender shrimp in a creamy tomatillo and chipotle broth with hominy and fresh herbs. This Mexican-inspired Cinco de Mayo recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, tomatillos, husked and quartered, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 6 medium tomatillos, husked and quartered
• 4 cups chicken broth
• 1 can (15 oz) hominy, drained
• 2 tbsp, minced chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 small white onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup Mexican crema or sour cream

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced white onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
2. Step 2: Add 6 quartered tomatillos to the pot, cook for 5 minutes until softened and slightly charred.
3. Step 3: Pour in 4 cups chicken broth, 1 can (15 oz) drained hominy, and 2 tbsp minced chipotle peppers in adobo sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Using an immersion blender, carefully blend the soup until mostly smooth but still slightly chunky.
5. Step 5: Stir in 1 lb peeled and deveined shrimp, 1.5 tsp salt, and 1 tsp black pepper. Simmer gently for 5 minutes until shrimp turn pink and are cooked through.
6. Step 6: Remove from heat, stir in 1/4 cup Mexican crema and 2 tbsp lime juice for creaminess and brightness.
7. Step 7: Serve garnished with 1/4 cup chopped fresh cilantro for a fresh herbal note.