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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 cup sour cream |
1 teaspoon ground cumin |
1 3/4 teaspoons kosher salt |
1 tablespoon olive oil |
2 cloves garlic, thinly sliced |
4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained |
1/4 teaspoon black pepper |
2 jalapeños, seeded and thinly sliced, or hot sauce to taste |
1 15.5-ounce can hominy, drained |
1 pound fresh or frozen medium shrimp, peeled and deveined |
1/2 cup fresh cilantro leaves (optional) |
1 lime, quartered |
Directions:
1. In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon of the salt. Cover and refrigerate. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if using). Serve the lime on the side.Tip: Hominy, sometimes called posole, refers to corn kernels minus the outer hull and the germ. You can find it with the other canned vegetables or south-of-the-border ingredients at most supermarkets.
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