Pozole de Camaron (Shrimp and Hominy Soup in a Guajillo Broth)
Love pozole? Love shrimp? Pozole de Camaron! Easy and delicious!
Servings 4 Servings
Ingredients
Ingredients
- 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
Garnish
- lemon or lime
- avocado slices
- lettuce or
- cabbage shredded
- radishes sliced
- serrano minced
- crushed chile piquin or red pepper flakes
- Mexican oregano
Instructions
Directions
- 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.