Shrimp Pozole
Shrimp Pozole is the perfect soup for seafood lovers! Made with homemade shrimp stock, tender hominy and a flavorful pozole red sauce. This recipe is perfect to make on the weekend and enjoy the leftovers as the flavor gets BETTER with time!
- Prep time
- 15 min
- Cook time
- 1 hr 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 to 3 pounds raw shrimp with shells and heads still on (rinsed)
- 10 cups water
- ½ onion (white or yellow) (peeled)
- 5 to 6 garlic cloves
- 3 to 4 bay leaves
- ½ teaspoon dried oregano
- 2 cups pozole red sauce (make ahead)
- 1 large can of cooked hominy (6 lbs, 12 oz)
- 2 Tablespoons Shrimp bouillon (see notes for substitutes)
- Kosher salt and fresh ground pepper
- Shredded cabbage, chopped cilantro and white onion (a must!)
- Sliced radishes and avocado (optional)
- A squeeze of fresh lime juice, hot sauce, dried chiltepines or chili powder
- Serve with tostadas or tortilla chips
Instructions
- 1
Peel the shrimps and remove heads. Reserve the shrimps in a bowl and place in refrigerator until ready to cook (Note: devein the shrimp at any point before cooking).
- 2
In a large pot add the water and bring to a soft boil over medium-high heat.
- 3
Add the shrimp peels and heads, onion, garlic, bay leaves, and oregano. Cover with a lid and cook on medium low heat for 30 to 40 minutes or until the stock is very aromatic.
- 4
Place a mesh strainer into a very large bowl or another pot. Use a ladle to remove most of the shells & heads to the strainer before carefully pouring the remaining stock through. Discard shells & heads.
- 5
Return the shrimp stock to the large pot and add the red sauce, hominy and shrimp bouillon . Cook on medium high, covered, for 45 minutes or until the hominy is soft. Taste for flavor and add salt & pepper as necessary according to taste.
- 6
Add the shrimp into the pozole right before you're ready to serve. The shrimp cooks in 5 minutes.
- 7
Important! The shrimp will become rubbery and chewy if overcooked. It's important to wait until the last minute to add.
- 8
Serve with shredded cabbage, chopped cilantro, onions and tostadas or tortilla chips.