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!