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.
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
Step By Step Instructions
Cook the Hominy (Mexican Corn)
Step 1: Prepare the Hominy – Drain and rinse the canned hominy under cool water.
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
Step 3: Prepare the Guajillo Sauce – Rinse the guajillo peppers to remove any debris. Remove the stems, slice them open, and discard the seeds.
Step 4: In a saucepan, add the peppers and garlic, covering them with water. Simmer over medium heat for 15 minutes until softened.
Step 5: Blend the softened peppers and garlic into a smooth sauce.
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
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.
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!
Other Seafood Dishes You Will Love
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📖 Recipe
Pozole de Mariscos
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!
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