Pozole Verde with Shrimp

Ingredients

• One 30-ounce can white hominy, drained and rinsed
• 3 bay leaves
• Kosher salt
• 1/4 cup toasted sesame seeds
• 1/4 cup salted roasted pumpkin seeds
• 2 corn tortillas, torn into pieces
• 2 pounds tomatillos, husked and quartered
• 2 cups fresh cilantro leaves and stems, chopped
• 4 cloves garlic, peeled
• 1 serrano chile, stemmed and sliced in half
• 1/2 yellow onion, quartered
• 1 tablespoon grapeseed or canola oil
• 1 cinnamon stick
• 1 1/2 pounds shrimp, peeled and deveined, tails removed
• 1 bunch radishes, thinly sliced
• 1/2 red onion, finely diced
• 1 avocado, thinly sliced
• 1/2 small cabbage, thinly sliced
• 1 tablespoon dried oregano
• 12 tostadas
• 4 lime wedges, for serving

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag