Ingredients with Measurements:
- 1 lb. dried hominy
- 2 lbs. shrimp, peeled and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. vegetable oil
- 4 cups chicken broth
- 2 cups water
- 2 dried ancho chiles, seeded and stemmed
- 2 dried guajillo chiles, seeded and stemmed
- 1 tsp. cumin
- 1 tsp. oregano
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. Rinse the hominy and place it in a large pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 2-3 hours or until tender. Drain and set aside.
2. In a blender, combine the ancho chiles, guajillo chiles, cumin, oregano, and 1 cup of water. Blend until smooth.
3. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the blended chile mixture to the pot and cook for 5 minutes, stirring occasionally.
5. Add the chicken broth, water, and cooked hominy to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add the shrimp to the pot and cook for 5-7 minutes or until pink and cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with lime wedges, diced avocado, and chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 3 hours and 45 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 370
- Fat: 10g
- Carbohydrates: 43g
- Protein: 30g
Substitutions for ingredients:
- Dried hominy can be substituted with canned hominy.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- This recipe can be made with pork instead of shrimp.
- Add diced tomatoes and jalapeños for a spicier version.
Tips and tricks:
- Soak the hominy overnight to reduce cooking time.
- Use fresh shrimp for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with lime wedges and avocado on top.
Garnishes:
- Lime wedges, diced avocado, and chopped cilantro.
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice or a simple green salad.
Troubleshooting advice:
- If the hominy is still tough after cooking, continue to simmer until tender.
Food safety advice:
- Make sure to cook the shrimp until pink and cooked through to avoid any foodborne illness.
Food history:
- Pozole is a traditional Mexican soup made with hominy and meat. It is often served during celebrations and holidays.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the hominy.
Serving suggestions:
- Serve hot with lime wedges, diced avocado, and chopped cilantro.
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Region: Mexican