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Mexican Chicken and Shrimp Pozole

Mexican Chicken and Shrimp Pozole
  • Prep 1 hr 15 min
  • Total 3 hr 0 min
  • Ingredients 18
  • Servings 12

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. MORE + LESS -

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

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  • 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

  • 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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