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Shrimp Pozole


  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 medium red and/or green bell peppers, diced
  • 2 cloves garlic, finely chopped
  • 1 tsp. finely chopped chipotle peppers in adobo sauce
  • 3 large tomatoes, chopped (about 4 cups)
  • 1 can (15.5 oz.) hominy, rinsed and drained
  • 2 Tbsp. Knorr® Shrimp Bouillon, divided
  • 1 lb. uncooked large shrimp, peeled and deveined

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Calories from Fat40
Total Fat4.5g
Saturated Fat0.5g
Trans Fat0g
Polyunsaturated Fat2g
Monounsaturated Fat1g
Cholesterol95mg
Sodium1600mg
Total Carbs21g
Dietary Fiber4g
Sugars7g
Protein13g
Vitamin D0%
Calcium8%
Iron6%
Potassium493mg
Vitamin C110%
Vitamin A50%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 HEAT oil in 5 to 6-quart pot over medium-high heat and cook onion and peppers, stirring frequently, until golden, about 4 minutes. Add garlic and chipotle peppers and cook, stirring, until fragrant about 30 seconds. Stir in tomatoes and cook over high heat, stirring frequently, until tomatoes soften and break down, about 5 minutes.
  • 2 STIR in 1 cup water, hominy and 1 tablespoon Knorr® Shrimp Bouillon and bring to a boil. Cook, uncovered, over medium-high heat 5 minutes.
  • 3 SEASON shrimp with remaining 1 tablespoon Bouillon. Add to pot and cook, covered, over medium-low heat until shrimp turn pink, about 3 minutes. Garnish if desired, with diced avocado and radishes, shredded lettuce, shredded cheese, chopped onion, lime wedges and dried oregano leaves.