SHRIMP POZOLE

Shrimp Pozole image

Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 13

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Ingredients

2 pounds shell-on large shrimp
1 1/2 white onions, cut into 12 wedges
6 cloves garlic
1 dried ancho chile
1/2 cup sliced almonds (with skins)
2 tablespoons sesame seeds
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
Coarse salt
12 Campari tomatoes
2 cans (15 ounces each) hominy, rinsed and drained
2 teaspoons extra-virgin olive oil
Toasted corn tortillas, for serving

Steps:

Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.

Phyllis Keene

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This recipe is a must-try for any pozole lover! It's easy to make and so delicious.

knox mongwe

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This pozole is my new favorite soup! It's so flavorful and comforting.

daniel pyle

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I made this pozole for a party and it was a huge hit! Everyone loved it.

Alisha Kennison

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This recipe was a total flop. The pozole was watery and the shrimp were mushy. I would not recommend this recipe.

Hussain Artist

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This pozole was okay. The broth was a bit bland and the shrimp were a bit overcooked.

Kashan Iqbal

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I'm not a fan of shrimp, but I really enjoyed this pozole. The broth was very flavorful and the other ingredients were all cooked perfectly.

Naomi Murugi

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This recipe was a bit too challenging for me, but the pozole turned out great! It was definitely worth the effort.

Mithila Akter

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This pozole is amazing! The broth is so flavorful and the shrimp are cooked perfectly. I highly recommend this recipe.

Dee Veremu

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I've made this pozole several times and it's always a hit! It's easy to make and so delicious.

waqas ilyas

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This recipe was a disaster! The pozole was watery and the shrimp were overcooked. I would not recommend this recipe.

ritha amoako

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The pozole was good, but I found it to be a bit bland. I would recommend adding more spices to the broth.

Sunshine Creger

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This recipe is a keeper! The pozole was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.

Ibrson bungel Belel

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I followed the recipe exactly and the pozole turned out great! It was easy to make and very delicious.

winddesign 2019

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This is the best pozole I've ever had! The shrimp were cooked perfectly and the broth was so flavorful. I will definitely be making this again and again.