Chorizo And Shrimp Pozole With Numex Red Chiles An... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I have had a couple of margaritas this night and let's see if I can post this properly. I will be sharing the other menu dishes a bit later, as they all came out very tasty. Pozole is a traditional pre-Columbian soup or stew made from hominy, with pork or other meat such as chicken, sausage or seafood, chile, and other seasonings and garnishes. Read more . This time out I chose fresh chorizo and large shrimp. A wonderful recipe that is very versatile and deliciously popular. I chose radishes, scallions, lettuce, avocado, queso fresca, sour cream and tortilla strips as the toppings. Served with guacamole, enchiladas, margaritas and sopapillas. Ingredients:
6 cloves garlic, minced |
1 large onion, chopped (i used vidalia) |
1 lb. fresh chorizo, remove casing and tear into pieces |
1 lb. large shrimp, peeled and cut into pieces |
4 cups chicken broth |
1 teaspoon dried oregano (preferably mexican), crumbled |
2 ounces dried new mexico red chiles, cleaned, seeded and crumbled |
1 cup of numex green chile sauce (i used jim's recipe: numex green chile sauce or use a commerical green chile sauce) |
salt to taste |
2 30-ounce cans white hominy |
1/2 cup chopped cilantro |
note: i like to fry my own tortilla strips if i have time, but feel free to buy tortilla chips. they work just as good here. really. |
8 corn tortillas |
about 1 1/2 cups vegetable oil |
top with |
radish slices |
scallions |
shredded lettuce |
sour cream |
avocado, chopped |
lime wedges |
fresco cheese - a mexican crumbling cheese (optional) |
tortilla strips |
cilantro |
Directions:
1. Brown off chorizo in a dutch oven. Add onions, garlic, oregano and cliantro. Cook for about 3 minutes. Add broth, green chile sauce and red chiles.
2. Simmer for about 30 minute and add shrimp. and cilantro Cook 3 minutes or until shrimp is pink. Turn off heat.
3. ~~~~
4. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
5. Serve pozole with tortilla strips and bowls of accompaniments.
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