Photo: Ngoc Minh Ngo
Prep Time
20 Mins
Other Time
10 Mins
Yield
Makes 4 servings

How to Make It

In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon of the salt. Cover and refrigerate.

Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if using). Serve the lime on the side.

Tip: Hominy, sometimes called posole, refers to corn kernels minus the outer hull and the germ. You can find it with the other canned vegetables or south-of-the-border ingredients at most supermarkets.

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