Mama Maggie's Kitchen

For the Shrimp Broth:
2 Peel the shrimp.
3 Reserve the shells. 
4 Place the shrimp in the fridge while you're making the shrimp broth. 
5 Take the shells and add them to a stock pot.
6 Add bay leaf, bouillon, pepper, water to the pot. 
7 Cover and simmer for 10 minutes. 
8 Remove the shrimp shells. 
For the Guajillo Sauce:
11 Remove the stems from the guajillo chile.
12 Cut lengthwise and remove the seeds and any veins from the inside of the chiles.
13 Add the chiles to a stock pot.
14 Cover with water. About 2 cups.
15 Bring to a boil.
16 Turn heat off. Let sit in hot water until pliable. About 5-7 minutes. 
17 Discard the water.
18 Add the rehydrated chiles, 1/4 onion, 1 garlic clove, 2 cups water, ½ tspn salt to a blender.
19 Blend until smooth.
For the Shrimp Pozole:
22 Strain the guajillo sauce over the shrimp broth.
23 Using the back of your cooking spoon, push the sauce through the strainer.
24 Discard any bits of chile that are left in the strainer.
25 Add the hominy, oregano, and shrimp to the pot.
26 Cook for 5 minutes. Immediately serve and add desired toppings.