Spicy Shrimp Pozole with Avocado & Bacon

 

I made this pozole before I went to Thailand, but I think that it is appropriate because it is a combination of the Mexican classic with a bit of a Thai twist. Pozole is typically made with a fatty cut of pork, or sometimes chicken thighs and drumsticks, and simmered with chiles and whatever spices you like, such as cumin or maybe a bit of cinnamon. It's one of my favorite things to order on a cold day or on a day where I'm feeling under the weather. If you've never had pozole, definitely make this or seek it out. Pozole is made with hominy, which is similar to corn, but instead of being eaten fresh, it is dried and then soaked to bring it back to live. Hominy has a wonderfully chewy bite to it and is perfect for a hearty dinner. The shrimp made for slightly lighter fare, and instead of a thick, stew-like broth, I went for a thinner chile variety. I will say that this is certainly a spicy dish. The avocado definitely helps cut through some of the spice, but if you don't like heat, look elsewhere. I love a tongue burning dish, though, so I ate this for three nights in a row - on the last night, to change things up a bit, I added a poached egg (which is clearly the best way to enjoy any meal).

What you will need

1 pound dried hominy (soaked overnight or simmered for 3 hours)

1 ounce dried red chile peppers, seeds removed

1 tablespoon olive oil

6 slices bacon, chopped

1 large onion, minced

2 jalapeños, minced

6 cloves of garlic, minced

1 pound shrimp, cleaned and sliced in half

1 large bunch cilantro leaves, plus more for serving

salt, to taste

1 avocado, cubed, for serving

sliced scallions, for serving

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