Chorizo and Shrimp Pozole with Red Chiles and Green Chiles Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
6 cloves garlic, minced
1 large onion, chopped (I use Vidalia)
1 lb fresh chorizo, remove casing and tear into pieces
1 lb large shrimp, peeled and cut into pieces
4 cups chicken broth
1 tsp dried oregano (preferably Mexican), crumbled
2 oz dried New Mexico red chiles, cleaned, seeded, and crumbled
1 cup of Numex Green chile sauce (or use commerical green chile sauce)
Salt to taste
2 (30 oz) cans white hominy
1/2 cup chopped cilantro
8 corn tortillas and 1 1/2 cups vegetable oil for frying (may use store bought tortilla chips)
Toppings:
Radish slices
Scallions
Shredded lettuce
Sour cream
Avocado, chopped
Lime wedges
Fresco chesse
Tortilla strips
Cilantro
Instructions:
Brown chorizo in a dutch oven. Add onions, garlic, oregano and cilantro. Cook for about 3 minutes. Add broth, green chile sauce, and red chiles.
Simmer for about 30 minutes and add shrimp and cilantro. Cook 3 minutes or until shrimp turn pink. Turn off heat.
While pozole rests, stack tortillas and cut in half. Cut halves crosswise into thin strips. In a 9-to 10-inch skillet, heat 1/2 inch of oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, about 1 to 2 minutes. Transfer tortilla strips with a slotted spoon to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
From grouprecipes.com