Sara Quessenberry
Recipe by Real Simple October 2006

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Credit: Ngoc Minh Ngo

Recipe Summary test

prep:
20 mins
additional:
10 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

502 calories; calories from fat 39%; fat 13g; saturated fat 4g; cholesterol 197mg; sodium 1679mg; carbohydrates 25g; fiber 5g; sugars 5g; protein 26g.
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