Learn how to prepare this delicious shrimp pozole Nayarit style in a very quick and easy way. Add this exquisite dish to your table now and enjoy the true Mexican flavor.
- 650 grams of large fresh shrimp
- 500 grams of pozolero corn
- 1 medium white onion
- 2 heads of garlic
- 1 ½ tablespoons of chile chilacate seasoning
- 6 tablespoons of pork lard or oil
- Ground oregano
- Salt and ground pepper
- Put a saucepan on the fire with plenty of water, the peeled and diced onion, chopped garlic, salt and pepper to taste.
- Once the mixture boils, add the corn and cook until soft, about 1 hour.
- Peel, devein the shrimp, keep the heads, fry them in a pan with hot oil or lard until they take a reddish color and then set them aside.
- In the same oil, add the shrimp heads and fry them adding 1 pinch of salt, pepper, oregano and chilacate.
- Add a little corn broth, stir in the shrimp heads, stir a little, remove them and pour the liquid into the pozole pot.
- Cook the mixture until the corn pops, then add the shrimp, bring to a boil and serve your Nayarit style shrimp pozole with onion, lettuce, tostadas and parsley to taste.
- The corn we recommend for this preparation is the precooked pozolero corn, it can be cacahuazintle, normal or ancho corn. Use whichever is easiest to find in your area.
- If you want to save time, buy shrimp already cleaned but with their heads, as these together with the pepper, oregano and chilacate will add flavor to your dish.