Veracruz style shrimp pozole

Veracruz style pozole shrimp

Discover the rich Mexican flavor that this unique combination of ingredients offers to the palate by preparing this delicious shrimp pozole Veracruz style.

It is a delicious dish, complex but at the same time very easy to make if you follow the steps below.


  • 350 grams of large shrimp, clean and without head
  • 150 grams of dried shrimp
  • 3 tablespoons of ground dried shrimp
  • Granulated chicken broth
  • 1 ½ cans of corn for pozole
  • Olive oil
  • 4 cloves garlic
  • 10 cups of water
  • 8 guajillo chiles
  • 6 ancho chiles
  • Oregano
  • 3 lemons
  • Salt and pepper to taste


  1. Heat water in a pot and once it boils, add the chiles and cook them for about 10 minutes, then remove their seeds.
  2. Put the pitted chili peppers in a blender, add garlic, onion, ½ cup of water, the dried shrimp and puree the mixture.
  3. Sauté this mixture in a pot with 2 tablespoons of olive oil, add the pozolero corn, water, whole dried shrimp, fresh headless shrimp and stir the mixture a little bit.
  4. Add pepper to taste, 2 tablespoons of granulated chicken broth, adjust the flavor and let it cook for another 5 minutes.
  5. Once this time is up, your shrimp pozole Veracruz style is ready, serve it with onions, radishes, oregano, lettuce, cream and lemon.


  • You can use medium shrimp to prepare this Veracruz shrimp pozole recipe, feel free to incorporate the shrimp of your choice as long as the shrimp are deveined and without heads.
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