Shrimp Pozole

Name: Shrimp Pozole
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 medium bell peppers, diced; 2 tablespoons tomato paste; 2 garlic cloves, finely chopped; 1 teaspoon dried oregano leaves, crushed; 1 tablespoon finely chopped chipotle chile in adobo; 2 tablespoons all-purpose flour; 3 cups water; 2 shrimp flavor bouillon cubes, crumbled; 2 (15 1/2 ounce) cans hominy, drained and rinsed; 1 1/2 lbs uncooked medium shrimp, peeled and deveined; 1 lime, juice of; 1/4 cup fresh cilantro, chopped

14 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium bell peppers, diced
2 tablespoons tomato paste
2 garlic cloves, finely chopped
1 teaspoon dried oregano leaves, crushed
1 tablespoon finely chopped chipotle chile in adobo
2 tablespoons all-purpose flour
3 cups water
2 shrimp flavor bouillon cubes, crumbled
2 (15 1/2 ounce) cans hominy, drained and rinsed
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1 lime, juice of
1/4 cup fresh cilantro, chopped

Directions

1

Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
2

Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
3

Sprinkle in flour and cook about 2 minutes, stirring frequently.
4

Stir in water, bouillon cubes and hominy and bring to a boil.
5

Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
6

Stir in lime juice and cilantro.
7

Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.