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
- Saute the celery, onion, and garlic in the olive oil in a stockpot over medium heat for about 10 to 15 minutes, until soft.
- Add the oregano, paprika, and thyme. Stir and continue cooking for a few minutes until a thick paste is formed.
- 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.
- Ladle into bowls and allow guests to add parsley and lemon juice to taste.