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Pozole de Camaron (Shrimp and Hominy Soup in a Guajillo Broth)

Love pozole? Love shrimp? Pozole de Camaron! Easy and delicious!
Course Main Course, Soup
Cuisine Mexican
Servings 4 Servings



  • 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.