You add chile sauce and hominy to a dish and I am hooked! Pozole de Camaron (shrimp and hominy soup) comes together quite easy, providing you have your chile guajillo sauce prepared ahead of time.
I prepare large batches of chile sauce and freeze it in small portions so it is ready to go anytime the craving strikes. Chile guajillo is among the milder dried chiles, so I like to add a little heat with the chile de arbol. One of the most popular versions of pozole is the pork in the red chile broth and is often prepared with chicken mixed in. This easy and simple shrimp pozole can be transformed into quite the seafood pozole if you desired. Add some scallops, clams, lobster, calamari and pulpo(octopus) to really put this pozole over the top! For someone, like me, who did not grow up eating alot of seafood, I sure do love it now. If you are not sure about cooking with the dried chiles, that’s ok. Look for a good quality chile powder that is not too spicy and use that in place of the chile sauce. I am a fan of the Gebhardt brand and always look to make sure you are purchasing pure chile ancho powder and not a blend. I was holding off posting this recipe, waiting for soup weather, but heck, who am I kidding? I would eat this anytime of the year! #foodieforlife #pozoledecamaron
Pozole de Camaron (Shrimp and Hominy Soup in a Guajillo Broth)
- 8 chile guajillo
- 8 chile de arbol
- Olive oil
- 1/2 cup onion diced
- 3 cloves garlic minced
- salt and pepper
- 6 cups low sodium chicken broth
- 3 teaspoons Knorr caldo de pollo chicken bouillon powder
- 1 1/2 teaspoons Mexican oregano
- 2- 14 oz. cans of maiz pozolero hominy
- 1 pound ex-large shrimp peeled and cleaned
- lemon or lime
- avocado slices
- lettuce or
- cabbage shredded
- radishes sliced
- serrano minced
- crushed chile piquin or red pepper flakes
- Mexican oregano
- Remove the stems and seeds from the chile guajillo. Remove stems only (if any)from chile de arbol. Transfer to a saucepan and cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Set aside and prep the rest of your ingredients.
- When ready, drain the water from the guajillo peppers and transfer to the blender. Add 1 1/2 cups chicken broth and blend on high until smooth. Strain the sauce into a bowl using a wire mesh strainer. Set aside.
- Heat 1 tablespoon of olive oil in a deep skillet to medium. After a minute, add the onions and garlic. Season lightly with salt and pepper and saute for 5 minutes.
- Add in the chile sauce, broth , bouillon and oregano. Bring to a boil, reduce to a simmer. Taste for salt and pepper. Add in the pozole, hominy and cook for 15 minutes. Add in the cleaned shrimp and cook for another 5 minutes. Remove from heat. Serve with your favorite garnishes. Yields 4-5 servings.
Tips~ I did not include this in the instructions, but I like to season and sear my shrimp before I add it to the pozole. It is not necessary, but I prefer the flavor and texture of the shrimp this way.
I cannot not enjoy a bowl of pozole without the fresh garnishes.
I think it takes longer to prep the garnishes than it does to cook this soup! Worth it every time!
I would give up sugar and sweets before I would give up chiles and lime! LOl!
It’s always a good idea to come back and refresh an older post with some new photos!
Some Mexican soup recipes are very similar to the Asian varieties with all the garnishes that go into one soup. Building delicious layers of flavors and textures.
You cannot have Mexican soup of any kind without that ex-large bowl! You just can’t! As a kid it was our favorite cereal bowl, ha, ha, ha….True story.
With a lettuce garnish….spicy!!