Recipes

[DiAnne]

1 pound halved and sliced lengthwise yellow onions
4 medium stemmed and seeded fresh poblano chiles, sliced into thin strips
1 T finely slivered garlic
2 T olive oil
3 cups husked and halved fresh tomatillos
1/2 t each whole fennel, cumin and coriander seeds
2 t dried oregano (Mexican preferably)
1-1/2 cups canned diced tomatoes drained
7 cups rich chicken or vegetable stock
1/4 t ground cinnamon
12 oz medium peeled and deveined raw shrimp
1/4 cup chopped cliantro leaves

Garnish: Thinly sliced and fanned avocado and cilantro sprigs.

In a pot, heat olive oil. Add the onions, poblanos and garlic. Saute until soft but not brown. Add the tomatillos, fennel, cumin, coriander, oregano tomatoes and stock. Simmer gently for 15 minutes. Salt and pepper to taste.

Stir in the shrimp and chopped cilantro and simmer for about two minutes just to cook the shrimp through. Ladle into warm soup bowls, garnish with avocado slices and cilantro sprigs.