Tuesday, May 3, 2016

Shrimp Pozole

I am so excited about the soup I made last night - I was in the grocery store and walked by the cilantro section and it smelled SO YUMMY, I decided to make pozole, which I've never done! One of the main ingredients is hominy (it's what grits are made of, and a relative of corn, so OF COURSE I love it!). I did a quick google search of recipes, but really didn't want to go through a big rigamarole, and ended up cobbling together a super delicious, fast, and healthy version! What's even cuter is that one of our neighbors was having a backyard fiesta complete with a mariachi band (!!), so it was definitely the right night to make this!

Ingredients (Serves 4)

1 Tbsp bacon fat
Chicken broth (3 cups or so)
One can of hominy
Shrimp (however much you'd like to eat)
Bunch of cilantro, chopped
Red pepper flakes, to taste
1-2 tsp Chili powder
1-2 tsp cumin
1-2 tsp Oregano (or Italian seasoning, since that's all we had!)
Juice of one lime
Onion (I used half of a red and half of a yellow onion, but whatever you have on hand works!), chopped
Garlic (I used a lot of the little cloves at the end of a garlic head, so maybe 2 "real-sized" cloves), minced
Radishes for garnish, sliced
Avocado for garnish, sliced
Salt & pepper to taste

How To

Heat the bacon grease in a medium saucepan on medium heat - I used this to give it the traditional pork-flavor without the pork, but if you feel like using a different type of oil, that is perfectly fine! Saute the onion and garlic until semi-translucent. Add in most of the chopped cilantro (save a little for garnish), and the seasonings.  I wrote one-to-two teaspoons since it's all to taste, just throw in whatever you feel like! Add a few other things too, if you like, it's so easy to smell what you're making and figure out how it's going to turn out. Add in the lime juice and stir, then add the hominy and chicken broth to cover all of the goodies in the pot, plus a little more liquid - that added up to about 3 cups in my case. Bring it to a boil, then turn it down to simmer. Once you're about ready to serve, add in the shrimp and cook for an additional 2-3 minutes (until either fully-cooked if you're using raw shrimp, or heated through if already cooked shrimp). Dish out into bowls, and top with sliced avocado, sliced radishes, and a little bit of cilantro!

To join in the festive mood of our neighborhood, I served ours with spicy mango margaritas!  Just mix a little simple syrup (equal parts sugar and water, boiled until clear, and then cooled-off, of course!) with this mango smoothie, a little lime juice, and tequila! YUM!

And here was our super fun, early Cinco de Mayo celebratory dinner ;) Pozole, ole!! 

1 comment:

Kathryn Ray said...

This sounds really good... sometime Posole is the perfect thing. :-)