Shrimp posole

Yield: 10 servings

Measure Ingredient
5 quarts Water
2 mediums Onions
2 eaches Hds Garlic, cut in half crosswise
½ each Stk Celery, thickly sliced
6 eaches Carrots, coarsely chopped
6 eaches Chile Guajillos, deveined,
1 each Hd Garlic, cut in half crosswise
1 medium Onion, cut in half
2 eaches 14-oz cans Hominy, drained
½ cup Olive Oil
1½ pounds Shrimp, Large, peeled and deveined, head and tails reserved seeded and rinsed
2 pounds Red Snapper, cleaned
1 pounds Fish heads, backs and tails
1 tablespoon Dried Oregano
1 teaspoon Black Peppercorns
\N \N Salt
6 eaches Chile Guajillos, deveined, seeded and rinsed
¾ tablespoon Dried Oregano
1 teaspoon Black Peppercorns
\N \N Salt
\N \N Garnishes as listed in White Posole recipe



To prepare broth, heat water in large stock pot. Add onions, garlic, celery, carrots, chiles, red snapper, fish parts, oregano, peppercorns and salt to taste. Simmer broth about 1½ hours. Set aside to cool. Skim broth and strain. Discard solids. To prepare posole, heat all but 4 cups of strained fish broth in a large stock pot. Add garlic and onions and simmer for 15 minutes. Add hominy and simmer 15 minutes more. Remove garlic and discard. Meanwhile, heat oil in large skillet. Add shrimp and saute until just pink and opaque, 3-4 minutes. Remove and set aside. In same pan, saute shrimp heads and tails until crisp and red. Add remaining fish broth and simmer 4 minutes. Strain broth, discarding solids. Add shrimp and shrimp broth to posole and reheat over low heat 5 minutes. Grind chiles, oregano and peppercorns in spice mill. Stir mixture and salt to taste into posole. Continue cooking 10 minutes more. Ladle soup into deep bowls. Serve with garnishes on the side. Makes 10 servings.

Source: Las Vegas Review/Journal 05/03/1995 Submitted By RON ALLARD On 05-03-95

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