Page 175 - 2019TOHCookbook

CHEF ILIANA DE LA VEGA | SERVES 10
INGREDIENTS
1 can (1.8 lb) Hominy
1 1⁄2 lb. large shrimp whole
Guajillo chiles 4 each
1⁄2 cup vegetable oil
White onion, small dice 1⁄2 each Garlic cloves, peeled and dice 2 each 1⁄2 tbsp. dried oregano
1 tsp. dalt
10 tostadas
INSTRUCTIONS
Garnishes:
White onion finely diced 1⁄2 each Radishes, sliced
1 bunch cabbage, shredded
1 1⁄2 cups lime cut in wedges 4 each 1⁄4 cup dried oregano
2 tbsp. ground de Árbol chile
Drain the hominy through a china cup, rinse with running water. Reserve. Remove the heads and shells form the shrimp, reserve. Clean the shrimp and season to taste with salt and pepper. Remove seeds and stems of chiles, heat a skillet or comal over medium low heat and dry-roast chiles for about 30 seconds or until slightly changed in color and became aromatic. Place in a bowl and cover with hot water. Soak chiles for 15 minutes. Remove and process in the blender along with the oregano until smooth, strain if necessary. Reserve. Heat the oil and saute the shrimp for a couple of minutes or until the shrimp turn red, remove with slotted spoon. Heat half the oil in a large saucepan, sauté the onion, garlic and shrimp peel and tails, add water, salt and bay leaves. Simmer for 1⁄2 hour. Strain.
In a stockpot heat 2 tablespoons of oil and fry the guajillo paste for a couple of minutes, add the strained shrimp stock, add the pozole (hominy) bring to a boil, add the cooked shrimp; adjust seasonings. Serve with the garnishes on the side.
161
POZOLE ROJO DE CAMARÓN