Deliciously blended seafood soup, Pozole de Mariscos (Seafood Pozole). Seafood broth has clams, calamari, scallops, shrimp, snow crab, blue crab, lobster, white hominy and seasoned with Mexican pepper chilis, garlic and spices. Excellent soup!
Pozole de Mariscos! Well first let me say, Pozole de Mariscos translates to, “Seafood Pozole.”
This soup has all the combinations of everything seafood that’s all sorts of delicious to me!
The SEAFOOD is a medley of delicious shellfish. 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!
Please keep in mind that you do not have to use all this seafood. You can make this soup with just shrimps or shrimps and clams or shrimp and scallops. It’s all up to you!
Something further to note, pozole de mariscos can have a little bit of heat. This soup requires three different types of chili peppers, the guajillo, pasilla and ancho chili peppers. Although these peppers are mild in comparison to other Mexican grown peppers, it is common to top this soup with shredded lettuce, sliced radishes, avocado slices and lemon or lime. All this helps to reduce the heat.
If you are not crazy about a spicier soup, just reduce the peppers and you will still get the effects of a great seafood pozole. Maybe 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, I highly recommend making this soup a day ahead before you are ready to serve it as an appetizer or full on entree….it tastes so much 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 a little more heat. You may think this soup may be too hot for you. But give it a day to settle and set and then I promise you will really enjoy it. It is so good when you allow this time. So make it and refrigerate it…..then 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.
📖 Recipe
Pozole de Mariscos
Ingredients
- 6 lobster claws
- 6 blue crabs
- 1 lb snow crab
- 1 lb shrimp peeled and deveined. DO NOT throw away shrimps shells
- ½ lb calamari
- ½ lb scallops
- 1 dozen clams
- 15.5 oz white hominy
- 8 cups fish broth (optional) store bought or homemade
- 2 tablespoon olive oil
- 1 teaspoon dry oregano
- salt and pepper to taste
- 1 onion chopped
- 1 garlic clove chopped
- 8 cups 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 teaspoon salt
GARNISH
- 1-2 avocados sliced
- shredded lettuce
- sliced radishes
- lemon or lime
Instructions
Sauce for Pozole
- Boil all chili peppers in a saucepan covered with water over medium heat. Cook until peppers are soft. About 15 minutes.
- After peeling and deveining shrimps, make sure to conserve shells.
- In a blender, blend shrimp shells with a cup of the broth the peppers were cooked in.
- Remove peppers from the saucepan once they are soft. Remove stems.
- Blend peppers in a blender with onion, 2 garlic cloves and 1 teaspoon of salt. Blend well.
- Strain sauce through a thin strainer into a bowl to capture sauce and strain pieces of pepper skin, shrimp shells and pepper seeds. Set sauce aside.
Preparing Broth
- 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 with 8 cups of water. Cook for ten minutes to heat up and then add white hominy to pot.
- Add the oregano, salt and pepper to taste. Cook for about 20 to 30 minutes.
Add Seafood
- Add the seafood slowly. Start with the calamari, blue crab, snow crab and lobster claws. Cook for 5 minutes.
- Continue cooking broth for another 10 minutes and then finally add the shrimps, scallops and clams.
Serving
- Add to soup bowls and garnish with lettuce, avocado and radish slices. Optional: thinly sliced red onion.
Nutrition
For more seafood recipes, click here. Here’s a sneak peak of what you will find….
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