Pozole de Mariscos

4.34 from 3 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Soup

Cuisine: Mexican

Servings:

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