Seafood Pozole
Photo by Bill Faulkner
Seafood Pozole
Ingredients for Soup:
16 fresh mussels, whole and cleaned
1 cup fresh calamari, sliced thin
1 cup fresh shrimp, peeled and deveined
1 cup fresh, small scallops
4 cups canned hominy, drained
1 small onion, thinly sliced
3 quarts chicken stock
2 tbsp chipotle peppers in adobo sauce, puréed
1 tbsp olive oil
2 bay leaves
1 tsp dried oregano
Salt and pepper to taste
Optional garnishes:
2 cups cabbage, thinly sliced
5 radishes, julienned
2 limes, quartered
1 avocado, sliced
Slices of bread
Instrictions:
- In a large sauce pan, sauté the onion in the olive oil over medium-high heat. Cook until the onions become translucent.
- Add the chicken stock and bring to a boil.
- Add the hominy, oregano, bay leaves and chipotle puree. Then, lower the heat and bring to a simmer. Cook for about 10 minutes and season to taste with salt and pepper.
- Add the mussels and continue to cook for another 5 to 7 minutes or until they open.
- Add the calamari, shrimp and scallops and cook for 3 to 5 minutes, just until the shrimp turn pink. Taste the soup and adjust the flavor if necessary.
- Serve in individual bowls and top with desired garnish.