Shrimp Pozole

Ingredients

• 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

Steps

1. 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. 2

   In a large pot add the water and bring to a soft boil over medium-high heat.

3. 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. 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. 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. 6

   Add the shrimp into the pozole right before you're ready to serve. The shrimp cooks in 5 minutes.

7. 7

   Important! The shrimp will become rubbery and chewy if overcooked. It's important to wait until the last minute to add.

8. 8

   Serve with shredded cabbage, chopped cilantro, onions and tostadas or tortilla chips.