Hot And Spicy Shrimp Posole With Tomatillos

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1 pound tomatillos, husked and rinsed


2 canned chipotle chiles in adobo, stemmed

1 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

One 28-ounce can white hominy, drained and rinsed

2 cups chicken stock or canned low-sodium broth

1 cup fresh or frozen corn

1 pound medium shrimp, shelled and deveined

1/4 cup coarsely chopped cilantro

1 small avocado, coarsely chopped

1 fresh lime, sliced

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