Go Back
+ servings
Shrimp Pozole in a clay bowl surrounded by the toppings for the stew.
Print Recipe
5 from 11 votes

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!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 133kcal

Ingredients

For Shrimp Broth:

For Guajillo Sauce:

For the Pozole:

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, 1/4 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
HOW LONG DOES IT LAST? In the fridge, Shrimp Pozole will last up to 5 days. In the freezer, it will last up to 5 months. However, if frozen, the hominy will lose some of its texture, and the shrimp will become rubbery when warming up. Best to freeze the shrimp broth and add the hominy and shrimp when reheating.
To make this recipe faster: Make the guajillo sauce ahead of time. 

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