Shrimp Pozole
Shrimp Pozole (Pozole de Camaron) is ready in under 30 minutes yet it tastes like it’s been simmering all day. Hearty, satisfying, and absolutely delicious!
Servings: 4 people
Calories: 133kcal
Ingredients
For Shrimp Broth:
- 1 lb shrimp with shells
- 1 bay leaf
- 1 tspn chicken bouillon or salt
- ¼ tspn pepper
- 8 cups water
For Guajillo Sauce:
- 5 guajillo chile
- 4 cups water (divided)
- ¼ onion
- 1 garlic clove
- ½ tspn salt
Instructions
For the Shrimp Broth:
- Peel the shrimp.
- Reserve the shells.
- Place the shrimp in the fridge while you're making the shrimp broth.
- Take the shells and add them to a stock pot.
- Add bay leaf, bouillon, pepper, water to the pot.
- Cover and simmer for 10 minutes.
- Remove the shrimp shells.
For the Guajillo Sauce:
- Remove the stems from the guajillo chile.
- Cut lengthwise and remove the seeds and any veins from the inside of the chiles.
- Add the chiles to a stock pot.
- Cover with water. About 2 cups.
- Bring to a boil.
- Turn heat off. Let sit in hot water until pliable. About 5-7 minutes.
- Discard the water.
- Add the rehydrated chiles, ¼ onion, 1 garlic clove, 2 cups water, ½ tspn salt to a blender.
- Blend until smooth.
For the Shrimp Pozole:
- Strain the guajillo sauce over the shrimp broth.
- Using the back of your cooking spoon, push the sauce through the strainer.
- Discard any bits of chile that are left in the strainer.
- Add the hominy, oregano, and shrimp to the pot.
- Cook for 5 minutes. Immediately serve and add desired toppings.
Notes
IDEAS FOR TOPPINGS:
- Cabbage
- Lettuce
- Oregano
- Toasted Chile de Arbol
- Lime juice
- Radishes
- Diced onion
Nutrition
Calories: 133kcal | Carbohydrates: 4g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 970mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 3mg