So where do I even begin with this recipe?! Geeeez Pozole de Mariscos huh?! For those of you that may not know Pozole de Mariscos translates to, “Seafood Pozole.” This is all combinations, concoctions of deliciousness for me! This is where., uhummm, I’m sorry but I will knock down a few people to get to this soup!
You know when you first start eating Mexican food, you get surprised here and there with the heat in certain foods but Pozole de Mariscos has a way of possibly knocking you off your seat for at least a split second. The heat with every spoonful swallowed takes you to another fold, another “wholly crap” shooting through your brain!
Then there’s the SEAFOOD, a medley of delicious shellfish to expose all your senses…come on you guys know how I feel about seafood!! Here I added an array of seafood. I added some lobster claws, snow crab, blue crabs, calamari, shrimps, clams and scallops. YES! I figured if I was going to make Pozole de Mariscos, I WAS GOING TO MAKE POZOLE DE MARISCOS!! This was my opportunity to have all my favorite seafood together. All that was missing was the oysters. Oh well next time! But boy wheww!! Heaven was delivered right into my bowl! But please keep in mind that you do not have to use all this seafood. You can make this dish with just shrimps or shrimps and clams or shrimp and scallops. That’s all up to you!
Mexicans top this soup with shredded lettuce, sliced radishes, avocado slices and lemon or lime. All this helps to reduce the heat if even for a moment. 🙂 Now before all the talk about this soup being hot sways you away from making this it, know that you can reduce the heat by simply adding less pasilla peppers or maybe not adding them at all. But as for me, I enjoy a little bit of heat.
I will say this though make this dish a day ahead before you are ready to serve it as an appetizer or full on entree….YES folks it tastes better the next day. All the flavor of the seafood seeps into the broth and gets a chance to come together. If you make this soup to eat right away, be ready to accept the heat and maybe think this soup may be too hot for you. Give it a day to settle and set and then you will really enjoy it. So good when you allow this time. Make it and refrigerate it…..warm, heat it up the next day and…..ENJOY!!!
Note: This recipe is made with guajillo, pasilla and ancho chilis. These may be found in your international aisle of your supermarket, a latin or mexican grocery store or ordered online. From such places like Amazon. Just click on the highlighted chili names to see what each one of these look like.
Pozole de Mariscos
- 6 lobster claws
- 6 blue crabs
- 1 Pound snow crab
- 1 Pound shrimp (peeled and deveined. DO NOT throw away shrimps shells)
- 1/2 Pound calamari
- 1/2 Pound scallops
- 1 Dozen clams
- 15.5 Ounces white hominy
- fish broth (store bought or homemade)
- 2 Tbsp olive oil
- 1 tsp dry oregano
- salt and pepper to taste
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 2 Liters of water
Sauce for Pozole
- 6 guajillo chili (boiled, stems removed, blended and strained)
- 3 pasilla chili (boiled, stems removed, blended and strained)
- 1 ancho chili (optional) (boiled, stems removed, blended and strained)
- 2 garlic cloves
- 1 onion (quartered)
- 1 tsp salt
- 1 or 2 avocados (sliced)
- shredded lettuce
- sliced radishes
- lemon or lime
|Sauce for pozole|
|Boil all chili peppers in a saucepan covered with water over medium heat. Cook until peppers are soft. About 15 minutes. In a blender, blend shrimp shells with a cup of broth that peppers were cooked in. Remove peppers (remove stems from peppers) and blend in a blender with one onion, 2 garlic cloves, and 1 teaspoon of salt. Blend well. Strain sauce in a strainer to strain pieces of skin, shrimp shells and seeds. Set aside.|
|In a large pot add 2 tablespoons of olive oil and chopped onion. Cook over medium heat until translucent. Add chopped garlic and cook for one minute. Add sauce for pozole and 2 liters of water. Cook for ten minutes to heat up and then add white hominy to pot. Add the oregano and salt and pepper to taste. Cook for about 20 to 30 minutes.|
|Add the seafood slowly. Start with the calamari, blue crab, snow crab and lobster claws. Cook for 5 minutes. Add shrimps, scallops and clams. Cook all together for 15 minutes.|
|Add to soup bowls and garnish with lettuce, avocado and radish slices. Optional: Thinly sliced red onion.|