There is a fact, proven true time after time and bowl after bowl. I call it the Pozole (or Posole, as we spell in the US) Law of Thermodynamics: “One does not simply eat just one bowl of pozole”. I can attest to the validity of that statement. And that is simply because Pozole is the ultimate comfort food South of the border, especially in cooler days. And since Autumn is looming large, this Shrimp Pozole will prove the Law is accurate.
If you have ever had one good bowl of pozole, you know it is true. And in spite of Hominy, a main ingredient, being filling well, having seconds of this acclaimed Mexican soup/stew is really kismet. We don’t stand a chance at all against it.
Hominy is dried field corn (known as maize) treated by soaking and cooking it in a solution of potassium hydroxide (lye). We call this process “nixtamalization”. Old civilizations have done this for centuries in Mexico. That was way before the Conquistadores first set foot this side of the pond. Although, in all fairness, the introduction of the most popular protein ingredient in pozole (pork) was thanks to the Spanish, who brought pigs along with them.
And just in case you were curious, the corn in soft tortillas and in tostadas undergoes this process as well.
We have more Pozole recipes here and here, if you’d like to try them also. But I am pretty sure this Shrimp Pozole will quickly become a favorite of yours. It is really easy to make and the taste is unbeatable. This is a dish you would see mostly along the coastal regions of Mexico, as shrimp transportation raises the cost of the crustacean in the Central portions of the country. In those parts of Mexico, you will find that pork and chicken pozoles are more favored.
Your Shrimp Pozole can be ready in 40 minutes tops because canned hominy is ready to use in pozole recipes. In olden times, boiling the maize in lye would take hours. Enjoy your Shrimp Pozole with all the traditional fixings and tostadas.
Shrimp Pozole
Ingredients
- For the Shrimp Pozole:
- 3 quarts water
- 1/2 piece white onion cut in pieces
- 4 cloves garlic peeled
- 1 tsp freshly ground black pepper
- 2.25 lbs canned hominy 1 Kg, ready to use
- 8 units dried Guajillo peppers seeded, deveined and soaked in very hot water for 10 minutes
- 2 units dried Chile de Árbol peppers optional, seeded, deveined and soaked in very hot water for 10 minutes
- 3 – 4 cubes shimp bouillon to taste; you can use chicken bouillon instead.
- 2 units large, blistered (roasted in a hot skillet until skin breaks) tomatoes
- 2 lbs large, raw shimp deveined, peeled, tail-off
- For garnish:
- 2 – 3 units Mexican limes (Key Limes) quartered
- shredded lettuce
- finely chopped white onions
- thinly sliced radishes
- dried oregano
- crushed red pepper flakes
- For serving:
- corn tostadas or tortilla chips
Instructions
- In a large stock pot bring the first five Shrimp Pozole ingredients to a boil.
- While they boil, blend the soaked chiles, the shrimp/chicken bouillon and the tomatoes with some of the chile soaking water, until smooth. Pour into the hominy stock pot along with the shrimp and cook for 20 minutes until shrimp is fully cooked. Adjust bouillon and pepper to taste, if necessary.
- Serve warm in large bowls, squeeze some lime juice, garnish and enjoy with tostadas!
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