Shrimp Pozole

Yazzy

Print Recipe

Total Time 40

Servings: 12 servings

Course: Main Course

Cuisine: Mexican

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

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!