Shrimp Pozole

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium bell peppers, diced
• 2 tablespoons tomato paste
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano leaves, crushed
• 1 tablespoon finely chopped chipotle chile in adobo
• 2 tablespoons all-purpose flour
• 3 cups water
• 2 shrimp flavor bouillon cubes, crumbled
• 2 (15 1/2 ounce) cans hominy, drained and rinsed
• 1 1/2 lbs uncooked medium shrimp, peeled and deveined
• 1 lime, juice of
• 1/4 cup fresh cilantro, chopped

1. Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
2. Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
3. Sprinkle in flour and cook about 2 minutes, stirring frequently.
4. Stir in water, bouillon cubes and hominy and bring to a boil.
5. Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
6. Stir in lime juice and cilantro.
7. Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.

olive oil, onion, bell peppers, tomato paste, garlic, oregano, chipotle chile, flour, water, shrimp flavor, hominy, shrimp, lime, fresh cilantro

Taken from www.food.com/recipe/shrimp-pozole-314578 (may not work)