Soups & BrothsMediumFree

Fresh Corn and Dried Shrimp Pozole

Name: Fresh Corn and Dried Shrimp Pozole
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Cuisine: Mexican
Ingredients: 2 tsp Salt; 150 g Dried shrimp, crumbled; 2 tbsp Vegetable oil; 1 White onion; 3 Limes; 4 Dried pasilla chiles; 0.5 bunch Fresh cilantro; 4 cloves Garlic cloves; 3 Tomatoes; 6 Fresh corn cobs

85 min (25 prep + 60 cook) Medium 6 servings Guerrero - Costa

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 18, 2026

Guerrero fresh corn pozole with dried shrimp, sweet and flavoursome from the coast.

About this recipe

Elopozole is a pozole variant made with fresh tender corn instead of the opened cacahuazintle kernel, giving it a sweet flavour and softer texture. In the coastal Guerrero version it is combined with crumbled dried shrimp and a pasilla chile sauce, creating a sweet-salty-spicy broth that is the essence of coastal cooking. The corn kernels cook down until creamy and the dried shrimp lend an unmistakable umami depth.

History & Origin

Elopozole is a preparation that reveals the temporal depth of Mesoamerican cuisine: fresh corn — harvested before full maturity — was a fundamental ingredient in the pre-Hispanic cooking of Guerrero, used in drinks, tamales, atoles and thick broths such as this one. The addition of dried shrimp reflects coastal mestizaje: fishing communities on the Guerrero Pacific coast dried shrimp to preserve them and use them as a seasoning throughout the year. Elopozole de camarón is especially popular from July to October, when corn is in season and seasonal shrimp arrive on the coasts of Acapulco, Zihuatanejo and Petatlán. It is prepared in large pots for the patron saint festivals of coastal villages and is the quintessential comforting broth of Guerrero seasonal cooking.

Estimated cost

$12.90

Total cost

$2.15

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

290

Calories

22g

Protein

38g

Carbohydrates

Fat

Fiber

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the corn kernels from the cob. You should obtain about 600 g of kernels. Reserve the cobs to make the stock.
💡 Scrape the cob after removing the kernels to release the corn "milk", which will thicken the broth.
2
Boil the scraped cobs in 2 litres of salted water for 20 minutes to make a corn stock. Strain and reserve.
3
Toast the pasilla chiles on a dry griddle for 30 seconds. Soak in hot water for 15 minutes. Blend with the charred tomatoes, garlic, onion and a little corn stock until smooth.
4
In a large pot, heat the oil and fry the chile sauce over medium-high heat for 10 minutes until it thickens and darkens.
5
Add the corn kernels and the corn stock. Cook for 25 minutes until the kernels are tender and the broth has thickened slightly.
6
Add the crumbled dried shrimp (previously soaked for 10 minutes in warm water). Adjust seasoning and cook for 10 more minutes over low heat.
7
Serve with chopped onion, cilantro, ground dried chile de arbol, lime and tostadas.