Chicken And Shrimp Pozole Recipe

Recipe By Slurrp

Chicken and Shrimp Pozole is a traditional Mexican soup that combines the flavors of chicken, shrimp, and hominy. This hearty and flavorful dish is made with a rich broth seasoned with spices like cumin and oregano. The chicken and shrimp are cooked until tender and then added to the broth along with the hominy. The soup is garnished with fresh cilantro, sliced radishes, and lime wedges for a burst of freshness. Serve this delicious pozole with warm tortillas or crusty bread for a satisfying meal.

5
24 Rating -
Rate
Non Vegdiet
3hr total
1hr Prep
3hr total
1hr Prep
Chicken And Shrimp Pozole
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ingredients serve

Ingredients for Chicken And Shrimp Pozole Recipe

  • 0.17 tablespoon Oil
  • 0.08 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 1/2 cup Chicken Broth
  • 0.08 can Diced Tomatoes
  • 0.08 teaspoon Cumin
  • 0.08 teaspoon Dried Oregano
  • 1/25 teaspoon Salt
  • 0.17 Boneless, Skinless Chicken Breasts
  • 1/25 pound Shrimp, Peeled And Deveined
  • 0.08 can Hominy, Drained And Rinsed
  • as per your need Fresh Cilantro, For Garnish
  • as per your need Sliced Radishes, For Garnish
  • as required Lime Wedges, For Garnish

Directions: Chicken And Shrimp Pozole Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add chicken broth, diced tomatoes, cumin, oregano, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 3.Add chicken breasts and shrimp to the pot. Cook until chicken is cooked through and shrimp is pink and opaque, about 10 minutes.
  • STEP 4.Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot.
  • STEP 5.Add hominy to the pot and simmer for an additional 10 minutes.
  • STEP 6.Serve the pozole hot, garnished with fresh cilantro, sliced radishes, and lime wedges.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra flavor, you can roast the onions and garlic before adding them to the pot.
  • If you prefer a spicier pozole, add some chopped jalapenos or a dash of hot sauce.
  • You can customize the toppings by adding avocado, shredded cheese, or sour cream.
  • To make the pozole in advance, prepare the soup without the toppings and refrigerate. Reheat and add the garnishes before serving.

Storage and Serving

  • Serve the pozole hot with warm tortillas or crusty bread.
  • Garnish with fresh cilantro, sliced radishes, and lime wedges for added freshness.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
415
calories per serving
8 g Fat21 g Protein65 g Carbs8 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    21g
  • Carbs
    65g
  • Fiber
    8g

MacroNutrients

  • Carbs
    65g
  • Protein
    21g
  • Fiber
    8g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    236mg
  • Iron
    7mg
  • Vitamin A
    306mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    45mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    1mg
  • Phosphorus
    240mg
  • Selenium
    27mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp