Cameron (Shrimp) Pozole Verde

Cameron Pozole is a hearty, brothy and flavourful Mexican soup with a salsa verde based and filled with fresh ingredients like cilantro, red onions and shrimps. It's just right for a chilly day.

Ingredients:

Salsa Verde for the Cameron Pozole

626g tomatillos, husked

160g red onions, peeled and quartered

13g serrano pepper

Bake at 400˚F for 30 to 40 minutes or until bliztered.

Blend together with 80g cilantro (leaves and stems),

310ml water

Shrimp broth

43g shrimp shell

645g vegetable scraps

2 garlic cloves, sliced

20g fresh ginger, chopped

1 serrano pepper

3g fresh thyme sprigs

½ tbsp fennel seeds

½ tbsp ground black pepper

½ tbsp coarse Himalayan salt

1500ml water

Seasoning the shrimps

340g fresh large shrimps

1 tsp fine Himalayan salt

1 tsp ground black pepper

2 tsps Italian seasoning

juice from 3 key limes

Cameron Pozole:

1190g salsa verde

2 bay leaves

½ tbsp Italian seasoning

1 (20g) serrano pepper

½ tbsp coarse Himalayan salt

895 ml shrimp stock or vegetable stock

740g, 2 cans of hominy, drained and rinsed

Directions:

making the Salsa Verde:

1. Preheat oven to 400˚F.

2. Place the tomatillos, red onions and serrano pepper in a cast iron skillet or baking sheet then roast the elements in the oven for 30 to 40 minutes or until they are bliztered. Flip them half way if necessary.

3. Once done, place the roasted tomatillos, red onions and serrano pepper in a glass blender together with the fresh cilantro and water.

4. Release the top or corner feeder of the blender’s lid for steam to escape and blitz all the contents until smooth then set aside.

5. Season with salt to use as salsa verde for Chilaquiles Verde, Huevos Ahodagos or set aside to make the Pozole.

making the Shrimp broth:

1. Add all the ingredients in large stock pot, bring to a boil on high heat then reduce the heat and let the contents simmer for 30 minutes.

2. After boiling, turn off the heat and let the contents rest for 30 minutes to cool down.

3. While the stock is between warm and slightly hot, strain the contents using a large sieve to extract the stock.

4. Save the stock in glass jar and store in the fridge for later to make soups and stews.

5. Instead of discarding the residue, use it to make compost.

seasoning the Shrimps:

1. Peel the shrimps, devein them and give them a good rinse, then drain the water from the shrimps.

2. Season the shrimps with Himalayan salt, ground black pepper, Italian seasoning and juice from 3 key limes. Mix the contents well and set aside to marinade until it is time to add it to the Pozole.

for the Cameron Pozole:

1. Pour the salsa verde in a the large pot together with the bay leaves, Italian seasoning, serrano pepper and coarse Himalayan salt. Stir well, then bring the contents to a slow bubble for 3 minutes.

2. Add in the shrimp or vegetable stock and the rinsed hominy. Continue to simmer the contents for 5 minutes then add in the seasoned shrimps and cook them for about 3 - 5 minutes until they are done.

3. Taste to adjust seasonings, remove the bay leaves and turn off the heat.

4. Serve the Pozole and garnish with fresh cilantro, sliced radish or cabbage to enjoy.