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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :) Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 medium bell peppers, diced |
2 tablespoons tomato paste |
2 garlic cloves, finely chopped |
1 teaspoon dried oregano leaves, crushed |
1 tablespoon finely chopped chipotle chile in adobo |
2 tablespoons all-purpose flour |
3 cups water |
2 shrimp flavor bouillon cubes, crumbled |
2 (15 1/2 ounce) cans hominy, drained and rinsed |
1 1/2 lbs uncooked medium shrimp, peeled and deveined |
1 lime, juice of |
1/4 cup fresh cilantro, chopped |
Directions:
1. Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
2. Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
3. Sprinkle in flour and cook about 2 minutes, stirring frequently.
4. Stir in water, bouillon cubes and hominy and bring to a boil.
5. Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
6. Stir in lime juice and cilantro.
7. Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.
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