Pozole de Mariscos
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!
Servings: 4
Calories: 451kcal
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
Serving: 4g | 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