Try this hearty, fall soup recipe, and wine pairing.
Shrimp Posole’ Soup
1 Medium Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Jalapeño Pepper
1 Can (7 ¾ oz) El Pato Brand Hot Tomato Sauce
1 Quart Stock – your choice (I usually use chicken, because I tend to have it in my pantry, but you could use seafood or vegetable)
1 Teaspoon Dried Oregano
I Can (30 oz) Hominy – Drained and Rinsed
1 Pound Fresh or Frozen Shrimp (Raw, Peeled & De-veined)
½ Cup Orange Juice
Garnishes: Lime Wedges, Cilantro, Avocado, Green onion
Peel and chop the Onion. Remove the seeds and ribs from the Peppers and chop. In a soup pot, sauté the Onion and Peppers in a little oil over medium heat until softened. To the soup pot, add the El Pato, Stock, Oregano, and Hominy. Cook until the hominy softens and puffs up a little, about 20 minutes. Add the Shrimp and cook until pink. Remove from heat and add the Orange Juice. Serve with Lime Wedges, Chopped Cilantro, Cubed Avocado, and Chopped Green Onions.
Enjoy with Dungeness White Riesling. The fruitiness of the Riesling and the bright acidity tame the spiciness of this soup. Riesling and shrimp are always a good choice!