👩‍👦‍👦 If the kids complain, I’ll never be able to make this recipe again. Bless chicken bullion for making a mommy’s life a bit easier! I sure do love seafood❣️

Ingredients
16 to 20 cups of water
4 to 5 pounds of shrimp
15 Guajillo chiles
1 large onion
2 garlic bulbs
15 bay leaves
1 large can of hominy
1 Tbsp of salt
7 Tbsp Chicken bouillon or shrimp bouillon
2 Tbsp Mexican oregano

Toppings- Finely chopped cabbage or lettuce, onion, cilantro, red radish, lime, and for spice Chiltepines
Quick steps:
Soak chiles in hot water for 10 to 15 minutes or until soft
Clean and remove the shell from shrimp then rinse with cold water
Blend chiles with water
To your pot add; shrimp shells, garlic, onion, bay leaves, salt, hominy, bouillon, Chile sauce, and boil for 25 minutes or until soft
Add Mexican oregano + shrimp and boil for 5 to 8 minutes
Add choice of topping and serve with tostadas or saltine crackers
Enjoy! Buen provecho!

Tip‼️
Have a lot of fun making this recipe😁
Total a total of 20 cups of water, 15 bay leaves, 7 Tbsp Chicken bouillon,
When choosing shrimp go for the largest ones as they shrink when cooked
🌶 Lovers use 5 Chiles de Arbol for extra spicy broth
We received a lot of comments and DM’s requesting more lent recipes. Cloud and I are honoring lent this season as we cleanse, pray, and meditate for the well-being of our family, friends, and the world. In today’s recipe, I’ll be showing you how we make a seafood broth combo that even seafood haters will love. We hope you love this recipe as much as we do. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love Steph, and Cloud ❤️
#pozole #mexicanfood #shrimp

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