Pozole soup with shrimp and corn
Soupe pozole aux crevettes et au maïs

Preparation time 20 minutes

Total time: 45 minutes

Serves 4

Ingredients

Soup

  1. 2 garlic cloves, chopped
  2. 1 onion, chopped
  3. 30 ml (2 tbsp) vegetable oil
  4. 30 ml (2 tbsp) chili powder
  5. 2.5 ml (1/2 tsp) dried oregano
  6. 0.5 ml (1/8 tsp) cayenne pepper
  7. 1.25 litres (5 cups) chicken broth
  8. 1 can (14 oz/398 ml) diced tomatoes
  9. 340 g (3/4 lb) shelled shrimp (31-40), patted dry
  10. 300 g (2 cups) frozen corn kernels, thawed

Toppings

  1. 85 g (3 oz) cotija cheese, diced
  2. 60 g (1 cup) iceberg lettuce, thinly sliced
  3. 2 radishes, sliced into thin rounds
  4. 1 ripe avocado, thinly sliced
  5. Corn chips, to taste

Directions

Soup

  1. In a large pot over medium heat, soften the garlic and onion in the oil. Add the spices and continue to cook for 1 minute. Pour in the broth and tomatoes. Bring to a boil. Simmer for 10 minutes.
  2. Off the heat, using a hand blender, purée the soup until smooth. Return the pot to the heat. Add the shrimp and corn. Bring to a boil. Simmer for 2 minutes or until the shrimp are cooked through. Season with salt and pepper.

Toppings

  1. Serve the soup in bowls. Garnish with the cheese, lettuce, radishes and avocado. Serve with corn chips.

Chef’s tip

Pozole is more commonly known as a “turf” dish made with meat such as pork or chicken. This “surf” version with shrimp is a great twist on the original.

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