Recipe

Chorizo And Shrimp Pozole With Numex Red Chiles And Green Chile Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 5 months ago I have had a couple of margaritas this night and let's see if I can post this properly. I will be sharing the other menu dishes a bit later, as they all came out very tasty. Pozole is a traditional pre-Columbian soup or stew made from hominy, with ... More Prep:15m Cook:40m Servings:8	Lunasea
	shrimp chorizo

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Ingredients

6 cloves garlic, minced

1 large onion, chopped (I used Vidalia)

1 lb. fresh chorizo, remove casing and tear into pieces

1 lb. large shrimp, peeled and cut into pieces

4 cups chicken broth

1 teaspoon dried oregano (preferably Mexican), crumbled

2 ounces dried New Mexico red chiles, cleaned, seeded and crumbled

1 cup of Numex Green Chile Sauce (I used Jim's recipe: http://www.grouprecipes.com/50783/numex-green-chile-sauce.html OR use a commerical green chile sauce)

Salt to taste

2 30-ounce cans white hominy

1/2 cup chopped cilantro

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Note: I like to fry my own tortilla strips if I have time, but feel free to buy tortilla chips. They work just as good here. Really.

8 corn tortillas

about 1 1/2 cups vegetable oil

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Top with:

Radish slices

Scallions

Shredded lettuce

Sour Cream

Avocado, chopped

Lime Wedges

Fresco Cheese - a Mexican crumbling cheese (optional)

Tortilla strips

Cilantro

Directions

Brown off chorizo in a dutch oven. Add onions, garlic, oregano and cliantro. Cook for about 3 minutes. Add broth, green chile sauce and red chiles.

Simmer for about 30 minute and add shrimp. and cilantro Cook 3 minutes or until shrimp is pink. Turn off heat.

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While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

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Comments

merlin 1 year, 5 months ago said:
Lovely Luna. You've outdone yourself with this one. I make good menudo, but the more delicate pozole has always eluded me. Thanks. M

turtle66 1 year, 5 months ago said:
I love A good Posole, But i can only Imagine it made with "Shrimp and Chorizo"!! This is a must try.... I humbly bow to the Posole Goddess Lunasea.

marky90 1 year, 5 months ago said:
YUM.......Love this my dear.. Ahh, Margarita's in May. I am sure you worked during the week for these!! Wish I could share- Marky

jenniferbyrdez 1 year, 5 months ago said:
A Winner as usual Luna. I cheat and use corn 'cause I can't stand hominy. Love this.

magali777 1 year, 5 months ago said:
Vickie, this sounds great!

waterlily 1 year, 5 months ago said:
This sounds so right! Thanks for sharing!

kidaria 1 year, 5 months ago said:
What a delightful combination! I love pairing Chorizo with shrimp. My hubby will love this one. Great post!

pudgy47 1 year, 5 months ago said:
This sounds awesome Vickie, Printed this off. More of the (((MARGARITAS THE BETTER ARE THE POSTS))))))))))>> Have a great day Jerry.

jimrug1 1 year, 1 month ago said:
This is another of your recipes that my increases with every line I read. This is a perfect Pozole... Thanks for sharing sweetie... jim

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