Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------BROTH--------------------------------
5 qt Water -seeded and rinsed
2 md Onions 2 lb Red Snapper, cleaned
2 ea Hds Garlic, cut in half 1 lb Fish heads, backs and tails
-crosswise 1 tb Dried Oregano
1/2 ea Stk Celery, thickly sliced 1 ts Black Peppercorns
6 ea Carrots, coarsely chopped Salt
6 ea Chile Guajillos, deveined,

---------------------------POSOLE--------------------------------
1 ea Hd Garlic, cut in half 6 ea Chile Guajillos, deveined,
-crosswise -seeded and rinsed
1 md Onion, cut in half 3/4 tb Dried Oregano
2 ea 14-oz cans Hominy, drained 1 ts Black Peppercorns
1/2 c Olive Oil Salt
1 1/2 lb Shrimp, Large, peeled and Garnishes as listed in
-deveined, head and tails -White Posole recipe
-reserved

To prepare broth, heat water in large stock pot. Add onions, garlic,
celery, carrots, chiles, red snapper, fish parts, oregano,
peppercorns and salt to taste. Simmer broth about 1 1/2 hours. Set
aside to cool. Skim broth and strain. Discard solids. To prepare
posole, heat all but 4 cups of strained fish broth in a large stock
pot. Add garlic and onions and simmer for 15 minutes. Add hominy and
simmer 15 minutes more. Remove garlic and discard. Meanwhile, heat
oil in large skillet. Add shrimp and saute until just pink and
opaque, 3-4 minutes. Remove and set aside. In same pan, saute shrimp
heads and tails until crisp and red. Add remaining fish broth and
simmer 4 minutes. Strain broth, discarding solids. Add shrimp and
shrimp broth to posole and reheat over low heat 5 minutes. Grind
chiles, oregano and peppercorns in spice mill. Stir mixture and salt
to taste into posole. Continue cooking 10 minutes more. Ladle soup
into deep bowls. Serve with garnishes on the side. Makes 10 servings.
Source: Las Vegas Review/Journal 05/03/1995

Submitted By RON ALLARD On 05-03-95

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