Mexican > Red Pozole

Red Pozole with Shrimp Recipe

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
- 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.

- This recipe can be made with pork instead of shrimp.
- Add diced tomatoes and jalapeƱos 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.

- Lime wedges, diced avocado, and chopped cilantro.

- 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

Taste: Spicy, Savory, Tangy, Aromatic, Hearty