Name: Shrimp Pozole
Prep time: 75 min
Cook time: 55 min
Yield: 6
Cuisine: Internacional
Ingredients: 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.

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Shrimp Pozole

Ingredients

Preparation

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