JadziaDax

For Cinco de Mayo...

Pozole de Camaron (Hominy with Shrimp)

Ingredients
For the stock:
5 quarts water
2 medium white onions, peeled and quartered
2 heads garlic, halved but not peeled
1/4 rib of celery, cut into pieces
6 carrots, peeled
6 dried chilacate, guajillo, or New Mexico chiles, seeded and deveined
2 pounds catfish, cleaned
1 pound fish heads
1 tablespoon dried oregano
1 teaspoon black peppercorns
salt to taste

For the pozole:
1 head garlic, halved but not peeled
1 medium white onion, peeled and halved
1 (16-ounce) can of hominy, drained
1/2 cup olive oil or lard
1 1/2 pounds shrimp (shells and heads reserved)
8 dried chilacate, guajillo or New Mexico chiles, seeded and deveined
2 1/4 teaspoons dried oregano
1 teaspoon black peppercorns
salt to taste

For the garnish:
10 fried corn tortillas or tortilla chips
10 lines cut in half
10 radishes, sliced
2 cups shredded lettuce
chile powder to taste

Preparation
For the stock: Heat the water in a large stockpot. Add the remaining ingredients. Simmer uncoved for about one and one-half ours. Strain and set aside. Discard solids.

For the pozole: Heat all but four cups of the strained fish stock in a large stockpot. Add the garlic, onion and hominy and cook, covered, until the corn swells and the kernels open, about 40 minutes. Heat the oil in a medium skillet. Add the shrimp and saute until cooked through; set aside. In the same pan, saute the shrimp heads and shells until they become crisp and red. Add the reserved four cups fish stock and simmer uncovered for four minutes. Strain the stock, discarding the solids. Add the shrimp and shrimp stock to the pozole and cook over low heat for five minutes. Grind the chiles, oregano and peppercorns in a spice mill. Stir the mixture and salt to taste into the pozole. Continue cooking for 10 minutes.

To serve: Ladle soup into 10 deep bowls and serve with all garnishes on the side.

edmos1

hmmm interesting, never had pazole del mar....