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Blue Corn Posole with Shrimp

Blue Corn Posole with Shrimp

A brothy healthy version of Posole soup. 
Cuisine Southwestern
Prep Time 30 minutes
Cook Time 1 hour
Crockpot Time 8 hours
Servings 4
Calories 201kcal


  • 1 Cup dried Blue Corn Posole
  • 2 Cups water
  • 32 ounce container Chicken broth
  • 2 Tablespoons vegetable oil
  • 1 red bell pepper small diced
  • 1 small sweet onion small diced
  • 1 Tablespoon dried Mexican Oregano
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon salt
  • 2 teaspoon New Mexico Red Chile Powder divided, half for soup, half for shrimp
  • 1/2 pound shrimp peeled, deveined, tails removed
  • For garnish: sliced radish, cubed avocado, cilantro, and fried corn strips


  • Measure out one cup of dried blue corn posole and rinse well in a colander. Place posole in a crockpot and cover with 2 cups water. Let posole soak overnight. 
  • The next morning, drain posole. Put back in crockpot and add chicken broth. Cook on low all day - 8 hours. Peek every once in a while to make sure the broth isn't running dry.
  • An hour before you're getting ready to eat, add oil to a hot skillet over medium high heat. Sautee onion and bell pepper until just getting tender. Add the onion, bell pepper, and spices to the hominy. Cover and let cook on low 1 hour.
  • Just before serving, sprinkle shrimp with remaining Chile powder and saute until done. About 2 minutes per side or until shrimp form a "C" shape. Set aside and keep warm.
  • Chop a few of the shrimp into smaller than bite sized pieces. Stir into the hot soup. To serve, ladle soup into bowls. garnish with avocado, radish, cilantro and fried tortilla strips. Top each bow with 2-3 whole shrimp.


Homemade tortilla strips: Cut fresh corn tortillas into strips.  Add pam to a heated skillet. Add strips and cook, turning often, until crispy. Salt when finished.
Please note that these beautiful shrimp get their color from a dusting of New Mexico Red Chile Powder. Sauteed stove top, they're then added as more of a garnish as to keep that beautiful brick red color, along with the crunch from frying.
And how about a tip for cooking shrimp and knowing when they're done, after all, they come in about every small size imaginable, and therefore recipes always estimate cooking times. Here is your general rule:
  • Straight shrimp are undercooked,
  • Shrimp that have just curled into a C-shape are perfectly cooked
  • Shrimp that have twisted into an O-shape are overcooked, rubbery and sad.


Calories: 201kcal | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 2025mg | Potassium: 435mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1496IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 3mg