Shrimp Pozole

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium bell peppers, diced
• 2 tablespoons tomato paste
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano leaves, crushed
• 1 tablespoon finely chopped chipotle chile in adobo
• 2 tablespoons all-purpose flour
• 3 cups water
• 2 shrimp flavor bouillon cubes, crumbled
• 2 (15 1/2 ounce) cans hominy, drained and rinsed
• 1 1/2 lbs uncooked medium shrimp, peeled and deveined
• 1 lime, juice of
• 1/4 cup fresh cilantro, chopped

Directions

1. 1

   Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.

2. 2

   Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.

3. 3

   Sprinkle in flour and cook about 2 minutes, stirring frequently.

4. 4

   Stir in water, bouillon cubes and hominy and bring to a boil.

5. 5

   Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.

6. 6

   Stir in lime juice and cilantro.

7. 7

   Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.