About the Recipe
Comfort food with a flavorful twist! This hearty pozole brings together sautéed shrimp, smoky andouille sausage, and tender sweet potatoes in a rich, spiced stew. Topped with vibrant pickled red cabbage, crisp radish slaw, fresh cilantro, creamy avocado crema, and crunchy tortilla chips, every spoonful is a perfect balance of warmth, texture, and bold flavor.
Ingredients
For the Sweet Potato, Andouille, & Shrimp Pozole:
¼ cup avocado mayonnaise
1 cup poblano pickled slaw
¾ cup roasted sweet potato
1 cup lemon pepper shrimp
2 tsp. vegetable oil
¼ cup yellow onion, minced
¾ cup andouille sausage, cut into ¼ inch pieces
1 ½ Tbsp. fresh garlic, minced
1 tsp. dried oregano leaves
1 tsp. ground cumin spice
⅛ tsp. ground coriander spice
⅓ cup ancho chili paste
1 tsp. chicken bouillon
¾ cup water
1 cup canned hominy, drained and rinsed
1 bay leaf
⅛ tsp. salt
⅓ cup fresh cilantro, chopped
1 bag of tortilla chips
For the Avocado Mayonnaise:
2 ½ Tbsp. avocado
1 ½ Tbsp. mayonnaise
For the Poblano Pickled Slaw:
1 ½ cup shredded fresh cabbage
¼ cup diced poblano pepper
1 cup radish, shredded
1 Tbsp. apple cider vinegar
1 Tbsp. water
¼ tsp. fresh garlic, minced
½ tsp. sugar
¼ tsp. ground coriander
¼ tsp. salt
⅛ tsp. crushed red pepper flakes
⅛ tsp. black pepper
For the Roasted Sweet Potatoes:
1 ⅔ cup sweet potato, cubed
½ tsp. canola oil
¼ tsp. salt
¼ tsp. black pepper
For the Lemon Pepper Shrimp:
1 ¼ tsp. vegetable oil
1 ¼ cup shrimp, deveined and cleaned
1 Tbsp. + 1 tsp. lemon juice
½ tsp. black pepper
Preparation
For the Sweet Potato, Andouille, & Shrimp Pozole
Step 1
In a pan over medium-high heat, add the oil.
Step 2
Once heated, add the onion and sausage to the pan, and let them cook for 3-5 minutes, until the sausage has started to brown and the onions are translucent.
Step 3
Add garlic, spices, and oregano to the pan, lower the heat to medium, and cook until spices are fragrant.
Step 4
Add chili paste and mix. Cook for 2 minutes.
Step 5
Add chicken stock, hominy, and bay leaf. Mix thoroughly and lower the heat, allowing the pozole to come to a simmer. Let the pozole simmer for approximately one hour.
Step 6
After an hour, give it a taste and adjust with salt to your preference.
Step 7
Sauté shrimp and keep hot for service.
For the Avocado Mayonnaise
Step 1
Combine the avocado and mayonnaise in a blender until smooth.
Step 2
Cover and keep chilled until you're ready to serve.
For the Poblano Pickled Slaw
Step 1
Combine all ingredients into a large bowl and toss to coat.
Step 2
Cover and keep chilled until you're ready to serve.
For the Roasted Sweet Potatoes
Step 1
Preheat the oven to 350°F.
Step 2
Combine all ingredients in a bowl and toss to coat.
Step 3
On sheet pan, place the coated potato mixture in a single layer.
Step 4
Place the tray in the oven and bake, turning once, until they are golden brown and tender enough for a fork, approximately 15 minutes.
Step 5
Cover and keep hot until you're ready to serve.
For the Lemon Pepper Shrimp
Step 1
Heat oil in a pan over medium-high heat. Once heated, add shrimp and sauté for about 6-8 minutes, or until shrimp are opaque in the center.
Step 2
Add lemon juice and pepper to the pan, then toss the shrimp to coat.
Step 3
Cover and keep hot until you're ready to serve.
To Plate
Place ¼ cup of pozole in a bowl.
Top with the following:
sweet potato cubes
⅛ cup of slaw
2 Tbsp. shrimp
1 Tbsp. avocado mayonnaise
2 tsp. fresh cilantro, chopped
Serve alongside tortilla chips. Now you're ready to enjoy your cozy, comforting pozole!