Straight from the kitchen of Chef Johnny Hernandez at La Gloria! Perfect for the cooler temperatures we’ve been experiencing lately. Bon appetit!
Preparation:
In a stock pot add water, salt and simmer shrimp until cooked. Save broth. Allow shrimp to cool; peel and devein. In the shrimp broth, add your aromatic spices and vegetables. Simmer for 15 minutes; allow to cool. In a blender, puree broth with aromatic vegetables and strain through sieve. Reserve broth.
Season your diced pork. In a stock pot, at high heat, add vegetable oil and pork. Lightly brown pork. Next, add broth back to stock pot with pork. Cover and simmer until pork is tender.
At this stage, you will have to add water due to evaporation. Next add your finishing vegetables and simmer for 5 minutes. Add your cooked shrimp and adjust seasoning with salt and pepper. Garnish and serve with crispy tostadas.
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Ingredients
- 1 pound shrimp
- 1 pound pork shoulder, trimmed & diced
- 3 quarts water
- 2 ounces vegetable oil (to Sear Pork)
- Salt & Pepper to Taste
Aromatic Spices
- 1 tablespoon fresh thyme
- ½ tablespoons cumin seeds
- 12 each tomatillos, thoroughly washed
- 2 each serrano peppers, seeded
- 2 each garlic cloves
- 2 each bay leaves
- 1 each onion, quartered
- 8 each fresh epazote leaves
- 1/3 bunch fresh cilantro
- 1/3 bunch fresh parsley
Finishing Vegetables
- 1 each carrot, smalled diced
- 1 each calabacita squash, small diced
- 2 cups cooked hominy (maiz pozolero)
- 1 each chayote small diced
Garnishes
- Shredded iceberg lettuce
- Diced white onions
- Sliced radish
- Dried oregano
- Sliced avocado
- 2 each serrano peppers
- Lime wedges