Shrimp and Hominy Soup
Pozole de CamarónThe creative dishes I've tasted at Chapuline Restaurant in Oaxaca are a continuing inspiration. I especially like the chef's flavorful shrimp soup that is a blending of old and new: or dried corn with the hull removed, and shrimp are cooked in a lighter broth than in the usual stew-like (a dish named after the main ingredient). Fresh epazote can be difficult to find, so substitute cilantro for fresh herb flavor, even though the taste is different.
Ingrediënten
Makes 4 servings
- 2 cups Basic Chicken Stock or canned broth
- ¾ pound 14 to 17 medium shrimp, in the shell
- 1 cup water
- 2 ancho chiles stemmed, seeded, veins removed, and cut into pieces
- 1 tablespoon olive oil
- ½ medium white onion chopped
- 2 medium garlic cloves finely chopped
- 2 medium tomatoes peeled and finely chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon cumin
- 1 tablespoon chopped fresh epazote leaves or fresh chopped cilantro
- 1 15-ounce can white or yellow hominy, drained and rinsed
- ½ teaspoon salt or to taste
- 1 large avocado Hass variety preferred, thinly sliced
- Lime wedges
Instructies
- Prepare the chicken stock, if using homemade.
- Then, peel the shrimp and devein.
- Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles.
- Bring to a boil; then reduce the heat to low, cover and simmer 5 minutes.
- Remove from the heat and reserve the broth in the pan.
- Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes.
- Add the garlic and cook 1 more minute.
- Add the tomatoes, oregano, and cumin.
- Cook until the juices are reduced and the mixture is nearly dry.
- Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices.
- Discard the solids.
- Add the reserved shrimp, epazote, hominy, and salt to the pot.
- Bring to a boil; then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes.
- Divide the soup among 4 soup bowls.
- Add sliced avocado to each bowl.
Notes / Tips / Wine Advice:
Serve hot, with lime wedges on the side.
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