Jerk Chicken Tamales + Shrimp Pozole

Jerk chicken tamales with Oaxaca cheese, avocado pico de gallo, and crema—served with a shrimp pozole I’d happily eat all winter. Salsa verde on the side.
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Jerk Chicken Tamales + Shrimp Pozole
Tamales + pozole night (and yes, salsa verde on everything).

Why this meal works

This was a “go big” dinner: jerk-spiced chicken folded into tamales with Oaxaca cheese, finished with avocado pico de gallo and crema—plus a shrimp pozole that ended up being one of my favorite soups I’ve made. Everything gets extra lift from a bright salsa verde on the side.

Shrimp pozole close-up
The pozole: hominy, broth, and the toppings that make it.
Process note: I’m writing these recipes in “cooking log” form first. I’ll tighten exact amounts over time, but the method and sequencing are dialed in.

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Tamales Shrimp pozole Salsa verde

Jerk Chicken Tamales (Oaxaca cheese, avocado pico, crema)

Ingredients

Method

  1. Filling: shred chicken, keep it moist (a little stock or pan juices helps).
  2. Masa: mix until light and spreadable. If it’s fighting you, it’s too dry—add stock.
  3. Assemble: spread masa on husk, add chicken + Oaxaca cheese, fold and tie.
  4. Steam: steam until masa pulls cleanly from the husk and feels set.
  5. Serve: top with avocado pico + crema, salsa verde on the side.
Make-ahead: tamales hold well. Steam, cool, then re-steam to serve.

Shrimp Pozole (Hominy Stew)

Ingredients

Method

  1. Base: build flavor with onion/garlic, then bloom spices/chiles.
  2. Simmer: add broth + hominy and simmer until the base tastes integrated.
  3. Shrimp last: add shrimp at the end so it stays tender—cook just until pink/opaque.
  4. Finish: lime, cilantro, and toppings at the table.
Why it’s great: the soup is all about contrast—rich base + bright toppings. Don’t skip the crunchy stuff.

Homemade Salsa Verde (side)

Salsa verde is the “tie-it-together” element here. I keep mine bright (not heavy) so it plays with both the tamales and the soup.

Ingredients

Method

  1. Roast or simmer tomatillos + peppers until softened.
  2. Blend with aromatics, cilantro, lime, and salt.
  3. Adjust: more lime for brightness, more salt for depth.

FAQ

Can I make the pozole ahead?

Yes—make the base with hominy and hold it. Add shrimp right before serving so it stays tender.

How do I keep tamales from drying out?

Keep the filling moist, don’t over-steam, and reheat by steaming (not microwaving uncovered).

What if I can’t find Oaxaca cheese?

Low-moisture mozzarella is the closest swap. You want melt + stretch without greasiness.