Shrimp Pozole - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium bell peppers, diced
2 tablespoons tomato paste
2 garlic cloves, finely chopped
1 teaspoon dried oregano leaves, crushed
1 tablespoon finely chopped chipotle chile in adobo
2 tablespoons all-purpose flour
3 cups water
2 shrimp flavor bouillon cubes, crumbled
2 (15 1/2 ounce) cans hominy, drained and rinsed
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1 lime, juice of
1/4 cup fresh cilantro, chopped

Preparation

Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
Sprinkle in flour and cook about 2 minutes, stirring frequently.
Stir in water, bouillon cubes and hominy and bring to a boil.
Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
Stir in lime juice and cilantro.
Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.