Mexican > Pozole > Shrimp Pozole

Pozol with Shrimp and Tomatillo Recipe

Ingredients with Measurements:
- 1 lb. raw shrimp, peeled and deveined
- 1 lb. fresh tomatillos, husked and rinsed
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp. vegetable oil
- 4 cups chicken or vegetable broth
- 1 cup masa harina
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving

Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.

2. Add the tomatillos to the pot and cook until they start to soften and release their juices, about 5-6 minutes.

3. Add the chicken or vegetable broth to the pot and bring to a simmer.

4. In a small bowl, whisk together the masa harina, salt, cumin, oregano, and cayenne pepper. Slowly add the mixture to the pot, stirring constantly to prevent lumps.

5. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the mixture has thickened.

6. While the pozol is simmering, season the shrimp with salt and pepper. In a separate pan, heat a tablespoon of oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.

7. Once the pozol has thickened, add the cooked shrimp and chopped cilantro to the pot and stir to combine.

8. Serve the pozol hot with lime wedges on the side.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Sodium: 1200mg

Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu
- Vegetable oil can be substituted with olive oil or coconut oil
- Masa harina can be substituted with cornmeal or all-purpose flour
- Tomatillos can be substituted with green tomatoes or canned tomatillos

Variations:
- Add diced potatoes or sweet potatoes to the pozol for extra texture and flavor
- Use different types of seafood, such as scallops or crab, instead of shrimp
- Add a can of black beans or hominy to the pozol for extra protein and fiber

Tips and tricks:
- To make the pozol thicker, add more masa harina to the mixture
- For a spicier pozol, add more cayenne pepper or diced jalapeños
- To make the shrimp more flavorful, marinate them in lime juice and garlic before cooking

Storage instructions:
Leftover pozol can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pozol, simply heat it up in a pot over medium heat until it is hot and bubbly.

Presentation ideas:
Serve the pozol in individual bowls and garnish with chopped cilantro and lime wedges.

Garnishes:
Chopped cilantro, lime wedges, diced avocado, sour cream, shredded cheese

Pairings:
Tortilla chips, cornbread, rice, roasted vegetables

Suggested side dishes:
Mexican street corn, black bean salad, guacamole and chips

Troubleshooting advice:
If the pozol is too thick, add more broth or water to thin it out. If it is too thin, add more masa harina to thicken it.

Food safety advice:
Make sure to cook the shrimp thoroughly to prevent foodborne illness. Store leftover pozol in the refrigerator and consume within 3 days.

Food history:
Pozol is a traditional Mexican soup made with masa harina, a type of corn flour. It is often served with meat or seafood and flavored with spices and vegetables.

Flavor profiles:
The pozol has a slightly tangy and spicy flavor from the tomatillos and cayenne pepper, with a creamy texture from the masa harina.

Serving suggestions:
Serve the pozol as a main dish for lunch or dinner, or as a hearty appetizer for a party or gathering.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Umami, Herbal