Shrimp Pozole


Shrimp Bay leaf Chicken bouillon or salt Pepper Water Guajillo chile Water Onion Garlic Salt Hominy can Oregano

Make the shrimp broth


Peel the shrimp and reserve the shells. Set the shrimp in the fridge while everything is cooking. Place the shrimp shells in a big pot along with the bay leaf, chicken bouillon, pepper, and water. Bring to a simmer.

Make the guajillo sauce


Remove the stems, seeds, and veins. Then, add them to a small stock pot with water and bring to a boil until pliable. Add them to a blender with onion, garlic and water.

Add the last ingredients


Strain the sauce over the pot of shrimp broth. Add and cook the Mexican oregano, hominy, and shrimp.



Top with cabbage, lettuce, lime, crushed whole oregano, roasted chile de Arbol, diced onion, and radishes. You can add all of these or a combination.

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