Recipe by JackieOhNo!
This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.
- 118.29 ml sour cream
- 4.92 ml ground cumin
- 8.62 ml kosher salt
- 14.79 ml olive oil
- 2 garlic cloves, thinly sliced
- 411.06 g can diced tomatoes, undrained
- 1.23 ml black pepper
- 2 jalapenos, seeded and thinly sliced (or hot sauce to taste)
- 439.41 g can hominy, drained
- 453.59 g fresh medium shrimp or 453.59 g thawed frozen medium shrimp, peeled and deveined
- 118.29 ml fresh cilantro leaves
- 1 lime, quartered
Directions See How It's Made
- In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
- Cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
- Cook for 10 minutes.
- Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
- Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
- Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
- Serve the lime on the side.