Serves: 4
Total Calories: 1,592

2 cups Basic Chicken Stock or canned broth
3/4 pound medium shrimp (14 to 17), in the shell
1 cup water
2 , ancho chile kimmy, , stemmed, seeded, veins removed, and cut into pieces
1 tablespoon olive oil
1/2 medium white onion, chopped
2 cloves garlic (medium), finely chopped
2 medium tomatoes, peeled and finely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon cumin
1 tablespoon , chopped fresh epazote, leaves, or fresh chopped cilantro
1 (15-ounce) can white or yellow hominy, drained and rinsed
1/2 teaspoon salt, or to taste
1 large avocado (Hass variety preferred), thinly sliced
lime wedges

1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan.

2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids.

3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,592
Calories from Fat: 162

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Soups
Alphabet Soup for Children
Asparagus Soup
Avocado Soup
Basic Chicken Stock
Basic Fish Stock
Bean and Tomato Soup
Black Bean Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Catfish Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Celery and Corn Soup
Chayote Soup
Cheese in Tomato Broth
Chicken Broth with Chickpeas
Chicken and Avocado Soup
Chicken and Rice Soup
Chicken and Tomato Broth with Vermicelli Pasta
Chicken and Vegetable Soup
Chicken in Red Chile-Tomato Broth
Chickpea and Cabbage Soup with Sausage
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
Fava Bean and Cactus Soup
Green Chile and Tomatillo Soup
Hearts of Palm Soup
Juan’s Garlic and Cactus Soup
Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
Mexican Gazpacho
Mixed Vegetable Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
Vegetarian Pinto Bean Soup
Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
Zucchini, Corn, and Green Chile Soup