2 tablespoons vegetable oil 1 cup diced carrot 1 cup diced onion 1 cup diced celery 3 tablespoons minced fresh garlic 1/3 cup dried Mexican oregano 4 cups chicken broth 1 ½ cups canned hominy, rinsed and drained 12 medium shrimp, peeled and de veined 2 limes, halved
Tortilla Crusted Halibut
2 cups tortilla chips, homemade or purchased, coarsely ground in food processor 3 tablespoons Chef Rick's Mexican Seasoning, in all 1 cup all purpose flour 1 cup milk 1 egg, slightly beaten 4-6 ounce halibut filets 2 tablespoon vegetable oil Salsa Ranchera, Guacamole, Cilantro leaves, lime wedges, garnish
For the posole
In a large saucepan, heat the 2 tablespoons of oil over medium heat. Add the carrots, onions, and celery and saute until softened, about 10 minutes. Add the garlic and oregano and cook for another minute. Add the chicken stock and hominy. Bring to a boil, turn down heat and simmer for another 5 minutes.
For the halibut
Preheat oven to 350 degrees. In a small bowl, stir together the corn chips and Chef Rick's Mexican seasoning. In another small bowl mix the milk and eggs together. Put the flour in a third bowl. Season fillets with the remaining tablespoon of seasoning, then roll each fillet first in the flour, then in the milk wash, then in the tortillas, pressing chips into the fish until thoroughly coated.
In a large, ovenproof skillet, heat the oil over medium heat. When hot, add the fillets and sear on both sides until lightly browned, about 1 minute per side. Transfer the pan to the oven and cook the fillets until cooked through, about 4 or 5 minutes.
While the fish is in the oven bring posole back to a simmer. Add the shrimp and cook for an additional minute or until the shrimp is cooked through.
Place 1 cup of the posole, containing 3 shrimp per serving, in each of 4 shallow bowls. Liberally squeeze the juice of the limes into each bowl. Place a fish filet in the center of each bowl and garnish with guacamole, salsa ranchera, and cilantro leaves. Dig in.
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