Chorizo and Shrimp Pozole With Numex Red Chiles And Green Chile Sauce
From lunasea 15 years ago
- 40 minutes to make
- Serves 8
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 pork or other meat such as chicken, sausage or seafood, chile, and other seasonings and garnishes. Read more This time out I chose fresh chorizo and large shrimp. A wonderful recipe that is very versatile and deliciously popular. I chose radishes, scallions, lettuce, avocado, queso fresca, sour cream and tortilla strips as the toppings. Served with guacamole, enchiladas, margaritas and sopapillas. See less
Ingredients
- 6 cloves garlic, minced shopping list
- 1 large onion, chopped (I used Vidalia) shopping list
- 1 lb. fresh chorizo, remove casing and tear into pieces shopping list
- 1 lb. large shrimp, peeled and cut into pieces shopping list
- 4 cups chicken broth shopping list
- 1 teaspoon dried oregano (preferably Mexican), crumbled shopping list
- 2 ounces dried New Mexico red chiles, cleaned, seeded and crumbled shopping list
- 1 cup of Numex Green Chile Sauce (I used Jim's recipe: Numex Green Chile Sauce OR use a commerical green chile sauce) shopping list
- salt to taste shopping list
- 2 30-ounce cans white hominy shopping list
- 1/2 cup chopped cilantro shopping list
- ~~~~ shopping list
- 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. shopping list
- ** shopping list
- 8 corn tortillas shopping list
- about 1 1/2 cups vegetable oil shopping list
- ~~~~ shopping list
- Top with: shopping list
- radish slices shopping list
- scallions shopping list
- Shredded lettuce shopping list
- sour cream shopping list
- avocado, chopped shopping list
- lime wedges shopping list
- Fresco cheese - a Mexican crumbling cheese (optional) shopping list
- Tortilla strips shopping list
- cilantro shopping list
How to make it
- 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.
- ~~~~
- 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.
This is the same recipe, but I used leftover roasted and pulled pork for this version. Delicious. ~Vickie
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Grape tomatoes, shredded lettuce, sliced radishes, scallions, fresco, cilantro and avocado. Taken with my cell phone, so it's a bit blurry. ~Vickie
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The Rating
Reviewed by 12 people-
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
marky90
in Dearborn loved it
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A Winner as usual Luna. I cheat and use corn 'cause I can't stand hominy. Love this.
jenniferbyrdez
in kenner loved it
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Vickie, this sounds great!
magali777
in Mexico loved it
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