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    Home » Mexican Recipes » Pozole de Mariscos

    Published: May 17, 2015 Modified: Mar 30, 2025 by Catherine Arena Leave a Comment

    Pozole de Mariscos

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    Pozole de Mariscos Pinterest image.
    Pozole de Mariscos Pinterest image.

    Pozole de Mariscos is a bold and flavorful Mexican stew made with a mix of seafood, that is then simmered in a rich, smoky guajillo broth. Every bite is delicious and packed with tradition.

    Pozole de Mariscos served in white soup bowls.

    There’s something special about a big pot of Pozole de Mariscos simmering on the stove. The aroma alone is enough to make your mouth water! This seafood version of the classic Mexican seafood stew is packed with shrimp, squid, mussels, clams, scallops, crab legs in a rich guajillo-infused broth. But you can add whatever seafood you like or have at hand.

    Tradition

    Traditionally, seafood pozole is made with a mix of pasilla, ancho, and guajillo peppers, but I like to keep the heat in check by using only guajillo peppers. They bring that signature smoky depth without overpowering heat. When ready to serve, a proper bowl of pozole isn’t complete without crisp radishes, shredded cabbage, and a generous squeeze of lime. This pozole, just like our Parihuela Peruana (Parihuela Soup) and our Sopa de Mariscos (Seafood Soup) is even better the next day as the flavors have time to meld. Trust me, this one’s a keeper!


    Ingredients

    Ingredients needed to make Pozole de Mariscos.

    Step By Step Instructions

    Cook the Hominy (Mexican Corn)

    Hominy being strained through a colander.

    Step 1: Prepare the Hominy – Drain and rinse the canned hominy under cool water.

    Hominy cooking in a pot with bay leaves and onions.

    Step 2: In a medium pot, combine the hominy, onion, bay leaves, salt, and enough water to cover. Cook over medium heat for 45 minutes until softened.

    Prep, Clean, Soften and Strain the Guajillo Peppers

    Cleaning the guajillo peppers.

    Step 3: Prepare the Guajillo Sauce – Rinse the guajillo peppers to remove any debris. Remove the stems, slice them open, and discard the seeds.

    Softening the guajillo peppers in a saucepan with added garlic.

    Step 4: In a saucepan, add the peppers and garlic, covering them with water. Simmer over medium heat for 15 minutes until softened.

    Blending the peppers in a mini chopper.

    Step 5: Blend the softened peppers and garlic into a smooth sauce.

    Straining the sauce through a fine colander.

    Step 6: Then strain through a fine colander to remove any skin or seeds. Set aside.

    Preparing the Broth and Finishing Off the Pozole de Mariscos

    Preparing the guajillo broth for the pozole de mariscos.

    Step 5: Cook the Broth – In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the chopped garlic and cook for 1 minute. Pour in the guajillo sauce along with 8 cups of water and simmer for 10 minutes. Add the cooked hominy, then season with oregano, salt, and pepper to taste. Cook over medium heat for 20-30 minutes.

    Seafood added to the pot of pozole mixture.

    Step 4: Add the Seafood – Gradually add the seafood, starting with the calamari and snow crab, cooking for 10 minutes. Then add the shrimp, scallops, and mussels, cooking for another 7-10 minutes, depending on the shrimp size. Taste and adjust salt and pepper if needed.

    Serve – Ladle the pozole into bowls and garnish with shredded cabbage or lettuce, radish slices, avocado, and lime wedges. Optionally, top with thinly sliced red or white onion. Serve hot and enjoy!

    Pozole de Mariscos served in white soup bowls.

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    📖 Recipe

    Pozole de Mariscos served in white soup bowls.

    Pozole de Mariscos

    Pozole de Mariscos is a bold and flavorful Mexican stew made with a mix of seafood, that is then simmered in a rich, smoky guajillo broth. Every bite is delicious and packed with tradition.
    4.34 from 3 votes
    Print Pin Rate
    Course: Dinner, Soup
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 451kcal
    Author: Catherine Arena

    Ingredients

    Seafood

    • mixed seafood ½ pound of squid, 1 pound crab legs, 1 pound shrimp, 1 pound mussels or clams, 1 pound scallops

    Hominy (Mexican Corn)

    • 25 oz white hominy drained
    • 1 onion chopped
    • 2 bay leaves
    • tablespoon salt

    Sauce for Pozole

    • 6 guajillo chili washed
    • 2 tablespoon olive oil
    • 8 garlic cloves finely minced
    • 1 onion chopped
    • 1 teaspoon oregano
    • 1 teaspoon salt or to taste
    • ½ ground pepper or to taste
    • 8 cups water

    Serving Garnishes

    • 1-2 avocados sliced
    • shredded cabbage or lettuce
    • sliced radishes
    • chopped onions
    • limes

    Instructions

    Prepare the Hominy

    • Drain and rinse the canned hominy under cool water.
    • In a medium pot, combine the hominy, onion, bay leaves, salt, and enough water to cover. Cook over medium heat for 45 minutes until softened.

    Prepare the Guajillo Sauce

    • Rinse the guajillo peppers to remove any debris. Remove the stems, slice them open, and discard the seeds.
    • In a saucepan, add the peppers and garlic, covering them with water. Simmer over medium heat for 15 minutes until softened.
    • Blend the softened peppers and garlic into a smooth sauce.
    • Then strain through a fine colander to remove any skin or seeds. Set aside.

    Cook the Broth

    • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the chopped garlic and cook for 1 minute. Pour in the guajillo sauce along with 8 cups of water and simmer for 10 minutes. Add the cooked hominy, then season with oregano, salt, and pepper to taste. Cook over medium heat for 20-30 minutes.

    Add the Seafood

    • Gradually add the seafood, starting with the calamari and snow crab, cooking for 10 minutes. Then add the shrimp, scallops, and mussels, cooking for another 7-10 minutes, depending on the shrimp size. Taste and adjust salt and pepper if needed.

    Serve

    • Ladle the pozole into bowls and garnish with shredded cabbage or lettuce, radish slices, avocado, and lime wedges. Optionally, top with thinly sliced red or white onion. Serve hot and enjoy!

    Notes

    Recipe Notes:
    Storing Leftovers: Leave everything in the pot so that it is easy to heat through the next day. Consume Pozole de Mariscos within 2 days of making.

    Nutrition

    Serving: 4 | Calories: 451kcal | Carbohydrates: 39g | Protein: 53g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 431mg | Sodium: 3663mg | Potassium: 1234mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5625IU | Vitamin C: 16.8mg | Calcium: 368mg | Iron: 6.2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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