Shrimp Pozole
Juanita's Foods
Try this original shrimp pozole with authentic Mexican-style corn from JUANITA’S®. With this pozole recipe, you will prepare it in just 3 steps and have a very generous dish perfect for pampering your family. Don't forget to serve it with corn tostadas and lettuce or cabbage, along with onion, radish, oregano, lime, and chili powder. Enjoy it hot.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
278
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 tablespoon vegetable oil, for the raw sauce
  • 1/4 onions
  • 2 cloves garlic
  • 1/2 cups dried shrimp
  • 5 guajillo chiles
  • 3 ancho chiles
  • 1/2 cups shrimp broth
  • 1 tablespoon vegetable oil, to fry the sauce
  • 3 liters water
  • 1 teaspoon epazote, dried
  • 2 cups medium-sized shrimp, clean
  • 1 can Juanita’s® Mexican-style hominy, (25 ounces)
  • salt
  • pepper
  • cabbage, in strips
  • radish, in slices
  • onion, finely chopped
  • dried oregano
  • lime, in halves
  • chile powder, for garnish
  • tostadas, for garnish
Preparation
20 mins
55 mins
Low
  • In a deep skillet, add the oil, onion, garlic, dried shrimp, and chiles, fill with shrimp broth, and cook for 15 minutes. Blend and strain.
  • In a pot with water, add the sauce and dried epazote, cook for 20 minutes, add the fresh shrimp, the authentic Mexican-style corn from JUANITA’S®, and cook for another 15 minutes. Season with salt and pepper.
  • Serve hot and accompany with cabbage, radishes, onion, oregano, lime, chili powder, and tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by