Tu Revista Latina Magazine

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:

1. In a large sauce pan, sauté the onion in the olive oil over medium-high heat. Cook until the onions become translucent. 
   
   
2. Add the chicken stock and bring to a boil.
   
   
3. 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.
   
   
4. Add the mussels and continue to cook for another 5 to 7 minutes or until they open.
   
   
5. 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.
   
   
6. Serve in individual bowls and top with desired garnish.