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Mexican Chicken and Shrimp Pozole

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Mexican Chicken and Shrimp Pozole
  • Prep 1 hr 15 min
  • Total 3 hr 0 min
  • Ingredients 18
  • Servings 12
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During the holidays, my family typically gathers to enjoy brunch on Sunday mornings. On the menu is a big pot of Mexican pozole that has spent hours simmering over a low flame. It's warm and inviting, and reminds me of those big family gatherings that lasted all day. For this pozole recipe I added extra vegetables to flavor the broth and also added fresh shrimp, which makes it even tastier.

Ingredients

  • 1 whole 5 lb chicken
  • 1 smoked ham hock
  • 1 white onion, peeled and halved
  • 1 bulb of garlic
  • 2 celery stalks
  • 3 bay leaves
  • 3 chile de arbol
  • 1 tablespoon peppercorns
  • 1 tablespoon salt, plus additional salt to taste
  • 12 California or guajillo chiles, stems and seeds removed
  • 2 tablespoons oregano, plus more for garnish
  • 2 teaspoons cumin seeds
  • 4 cups white hominy
  • 1 1/2 lbs medium uncooked shrimp, cleaned and peeled (leaving tails on is optional)
  • 6 cups cabbage, finely shredded
  • 2 cups radishes, sliced or diced
  • 4 Serrano chiles, minced
  • 2 lemons, sliced into wedges

Directions

  • 1
    In a stockpot with 6 quarts of water, add the chicken, ham hock, onion, garlic bulb (remove 4 cloves for the chile sauce), celery, bay leaves, chile de arbol, peppercorns, and 1 tablespoon of salt. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the chicken is tender.
  • 2
    Add the California or guajillo chile to a saucepan and cover with 6 cups of water. Bring to a boil, reduce to a simmer and cook for 20 minutes. Remove from the stove.
  • 3
    Take the chicken out of the pot and place onto a baking sheet to cool. Strain the broth, discard the vegetables and ham hock, add 3/4 of the broth back into a Dutch oven pot, and heat to medium.
  • 4
    Drain the peppers and transfer to a blender. Add 1 1/2 cups of the remaining broth, 4 cloves of garlic, 1 tablespoon of oregano and the cumin seeds. Blend on high until smooth. Strain through a wire mesh strainer and add to the simmering broth.
  • 5
    Remove the bones and skins from chicken, shred the meat and add it to the soup, along with the hominy and 1 tablespoon of oregano. Bring to a boil, reduce to a simmer, taste for salt and continue cooking for 40 minutes.
  • 6
    During the last 5 minutes, add the shrimp and cook for just another 5 minutes before removing from the stove. Ladle into bowls and garnish with cabbage, radishes, Serrano chiles, oregano and lemon. Serve with toasted Mexican bolillo bread or tostadas.

Expert Tips

  • tip 1
    For an even more flavorful pozole, prepare it 2 days before you serve it. The flavors intensify.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • During the holidays, my family typically gathers to enjoy brunch on Sunday mornings. On the menu is a big pot of Mexican pozole that has spent hours simmering over a low flame. It's warm and inviting, and reminds me of those big family gatherings that lasted all day. For this pozole recipe I added extra vegetables to flavor the broth and also added fresh shrimp, which makes it even tastier.
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