I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika.

I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy.

• 4 stalks celery, sliced thin
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
• 1 teaspoon dried thyme
• 3 tablespoons Rancho Gordo/Burlap & Barrel Smoked Spanish Paprika
• 3 cups cooked Rancho Gordo Prepared Hominy, plus 2 cups reserved cooking liquid (see below or click here for cooking directions)
• 4 to 5 cups liquid (hominy-cooking water, bean broth, vegetable or chicken broth or any combination of these)
• 1 pound raw shrimp, peeled and deveined
• Fresh parsley, chopped
• 1 lemon for juice

Serves 4 to 6

1. Saute the celery, onion, and garlic in the olive oil in a stockpot over medium heat for about 10 to 15 minutes, until soft.
2. Add the oregano, paprika, and thyme. Stir and continue cooking for a few minutes until a thick paste is formed.
3. Slowly add the liquid while stirring constantly. Start with 4 cups and add more later if you prefer it soupier. Allow it to warm through, about 5 minutes or so. Add the hominy. Once the soup is warm and you’re about ready to serve, add the shrimp and cook through, about 5 minutes. Add the last cup of liquid if it seems too thick for your taste.
4. Ladle into bowls and allow guests to add parsley and lemon juice to taste.

How to cook dried hominy: Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when finished. Reserve 2 cups of cooking liquid for later use, then drain. One pound (or 2 cups) dried hominy yields about 7 cups when cooked, and substitutes for canned hominy in recipes with none of the rubbery texture.