Shrimp Pozole

Name: Shrimp Pozole
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 2 to 3 pounds raw shrimp with shells and heads still on; 10 cups water; ½ onion (white or yellow); 5 to 6 garlic cloves; 3 to 4 bay leaves; ½ teaspoon dried oregano; 2 cups pozole red sauce; 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; A squeeze of fresh lime juice, hot sauce, dried chiltepines or chili powder; Serve with tostadas or tortilla chips

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
154 kcal
Course
Main Course
Cuisine
Mexican

Shrimp Pozole

Delilah Cunningham

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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!

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Ingredients

Servings

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

Garnish & Serving

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

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Instructions

Make the shrimp stock

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

Make the pozole

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.
Add the shrimp into the pozole right before you're ready to serve. The shrimp cooks in 5 minutes.
Important! The shrimp will become rubbery and chewy if overcooked. It's important to wait until the last minute to add.
Serve with shredded cabbage, chopped cilantro, onions and tostadas or tortilla chips.

Notes

Shrimp bouillon substitute: Use 1/4 cup powdered dried shrimp or 2 tablespoons chicken bouillon.
To reheat:
Remove shrimp from the broth and set aside.
Place the pozole in a pot and bring it to a boil over medium-high heat, stirring occasionally.
Once hot, turn off the stove and add back your shrimp.
Allow the residual heat from the broth to warm the shrimp for 1 to 2 minutes.
Serve immediately.

Nutrition Information

Show Details

Serving 1bowl Calories 154kcal (8%) Carbohydrates 16g (5%) Protein 17g (34%) Fat 2g (3%) Cholesterol 165mg (55%) Sodium 2105mg (88%) Fiber 2g (8%) Sugar 2g (4%)