The Kitchen > Rogue Gourmet Cookbook > Soups & Stews > Green Chile, Shrimp & Hominy Stew With Fresh Corn & Crabmeat Arepas
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Green Chile, Shrimp & Hominy Stew with Fresh Corn & Crabmeat Arepas

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This is a recipe I put together on my drive back from Durham this weekend. The stew really turned out great, but the arepas we served with them great. We made up a whole bunch of the arepas, vacuum packed them and stowed them away in the deep freezer for easy grilling later on.
 
Ingredients:
  • 1 1/2 pounds large (20-30 count) shrimp, peeled
  • 3 chorizo sausages, meat removed from casing.
  • 4 cloves of garlic crushed and chopped
  • 1 large sweet onion, coarsly chopped
  • 3 anaheim or Mew Mexico green chiles.
  • 1 large bell pepper
  • 1 cup chopped cilantro
  • 1 1/2 cups white hominy
  • 1/4 stick butter
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 batch of Fresh Corn & Crabmeat Arepas (Griddle Cakes)
Directions:
  1. Cook chorizo over medium high heat until done, breaking up meat into a "crumble". Remove from oil and set aside on paper towels.
  2. In a skillet over medium heat, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown, do not let butter burn, if you do, start over.
  3. Combine garlic, hominy, onions, chiles and bell pepper with your flour and butter "Roux". Mix, stiring continuously until onions become slightly transparent.
  4. Add Shrimp and quickly stir in for about 1 minute.
  5. Add broth and cilantro, and stir well.
  6. Bring to a boil, and stir. Lower heat and simmer for 10 minutes.
  7. Remove and serve.
  8. Garnish with a generous dusting of chipotle powder.
The Kitchen > Rogue Gourmet Cookbook > Soups & Stews > Green Chile, Shrimp & Hominy Stew With Fresh Corn & Crabmeat Arepas

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