Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
- Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
- Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
- Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
- Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
- Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.
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Kenny McBride
[email protected]I'm not sure about this shrimp pozole recipe. It seems like it would be too spicy for me.
edi x legend
[email protected]This shrimp pozole looks amazing! I can't wait to try it.
Jacqueline Esdelle
[email protected]I'm going to try this shrimp pozole recipe this weekend. It looks delicious!
afrin maya
[email protected]I would definitely recommend this shrimp pozole recipe. It's easy to make and it's delicious.
Bryce Sinoway
[email protected]This shrimp pozole was easy to make and it turned out great. The broth was flavorful and the shrimp were cooked perfectly.
Nur MOHAMMOD
[email protected]I'm not a big fan of pozole, but this shrimp pozole was really good. The broth was flavorful and the shrimp were cooked perfectly.
Bibek Yadav
[email protected]This pozole was amazing! The shrimp were cooked perfectly and the broth was so flavorful. I will definitely be making this again.
Evg01
[email protected]I made this shrimp pozole for a party and it was a huge success. Everyone loved it!
Abdellatif Mostafa
[email protected]The shrimp pozole was delicious! The broth was flavorful and the shrimp were cooked perfectly. I would definitely recommend this recipe.
Ampiire Morion
[email protected]This was my first time making shrimp pozole, and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making it again.
Carlos Villafuerte
[email protected]I love shrimp pozole, and this recipe did not disappoint. The shrimp were plump and juicy, and the broth was flavorful and complex. I would definitely recommend this recipe to anyone who loves Mexican food.
Shafin Shayan
[email protected]This shrimp pozole was a hit with my family! The broth was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.