Easy Shrimp Pozole Recipe
A delicious easy shrimp pozole for Lent.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1 Tbsp. vegetable oil
- 1 medium onion, chopped
- 2 medium red and/or green bell peppers, diced
- 2 cloves garlic, finely chopped
- 1 tsp. finely chopped chipotle peppers in adobo sauce
- 3 large tomatoes, chopped (about 4 cups)
- 1 can (15.5 oz.) hominy, rinsed and drained
- 2 Tbsp. Knorr® Shrimp Bouillon, divided
- 1 lb. uncooked large shrimp, peeled and deveined
Instructions
- HEAT oil in 5 to 6-quart pot over medium-high heat and cook onion and peppers, stirring frequently, until golden, about 4 minutes. Add garlic and chipotle peppers and cook, stirring, until fragrant about 30 seconds. Stir in tomatoes and cook over high heat, stirring frequently, until tomatoes soften and break down, about 5 minutes.
- STIR in 1 cup water, hominy and 1 tablespoon Knorr® Shrimp Bouillon and bring to a boil. Cook, uncovered, over medium-high heat 5 minutes.
- SEASON shrimp with remaining 1 tablespoon Bouillon. Add to pot and cook, covered, over medium-low heat until shrimp turn pink, about 3 minutes. Garnish if desired, with diced avocado and radishes, shredded lettuce, shredded cheese,
chopped onion, lime wedges and dried oregano leaves.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 1600mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 95mg
Find it online: https://www.smartfundiy.com/easy-shrimp-pozole-recipe/
