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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine. Ingredients:
1/2 cup sour cream |
1 teaspoon ground cumin |
1 3/4 teaspoons kosher salt |
1 tablespoon olive oil |
2 garlic cloves, thinly sliced |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/4 teaspoon black pepper |
2 jalapenos, seeded and thinly sliced (or hot sauce to taste) |
1 (15 1/2 ounce) can hominy, drained |
1 lb fresh medium shrimp or 1 lb thawed frozen medium shrimp, peeled and deveined |
1/2 cup fresh cilantro leaves |
1 lime, quartered |
Directions:
1. In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
2. Cover and refrigerate.
3. Heat the oil in a large saucepan over medium-high heat.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
6. Cook for 10 minutes.
7. Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
8. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
9. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
10. Serve the lime on the side.
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