Ingredients
9 dried guajillo chili pods, seeds and stems removed
1-2 dried chile de arbol pods, seeds and stems removed
4 garlic cloves
½ white onion, roughly chopped
1 tablespoon olive oil
1 teaspoon dried Mexican oregano, crushed
2 bay leaves
2 tablespoons shrimp bouillon
4 cups low sodium chicken broth (vegetable broth or water)
2 cups Clamato Tomato Cocktail
3 cups cooked white hominy, rinsed and drained
12 ounces large cooked shrimp, tail off
Toppings:
lettuce, shredded
radishes, chopped
cucumber, chopped
white onion, chopped
Serrano chilies, slced
Dried oregano, crushed
Lime juice
Instructions
Place chili pods with enough water to cover in a medium saucepan. Soak for 90 minutes then boil over medium heat for 5 minutes. Remove from heat.
Place garlic cloves and onion in a blender container. Add soaked chili pods and 2 cups of water chilies soaked in. Blend until smooth. Run mixture through a sieve.
Heat oil in a large saucepan. Add chili mixture, oregano, bay leaves, bouillon and broth. Bring to a simmer, stir in Clamato and hominy. Cook for 5 minutes then turn heat off. Stir in shrimp
Serve. Top with lettuce, radishes, cucumber, onion, Serrano chilies, dried oregano and a squeeze of lime juice.