Easy Shrimp and Scallop Pozole (or Posole) Recipe
Easy Shrimp and Scallop Pozole (or Posole) is a great variation of traditional pozole. Pozole is a hearty Mexican or New Mexican hominy soup, is traditionally prepared with pork or chicken. Pozole is comfort food served during holidays to celebrate the abundance and blessings of the season. Shellfish make this version special enough for any occasion.
Easy Shellfish Pozole (or Posole) Recipe
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves minced
- 3 cups or more bottled clam juice
- 1 15-ounce can white hominy, drained, rinsed
- 2 tablespoons finely chopped sun-dried tomatoes in oil
- 1 cup salsa verde tomatillo salsa, medium or mild
- 1 tablespoon finely grated lime peel
- 1 teaspoon cayenne pepper
- 1 lb littleneck clams
- 1 lb small mussels
- 1 pound uncooked jumbo shrimp peeled, deveined
- 1 pound large sea scallops halved horizontally
- 4 tablespoons chopped cilantro divided
Heat oil in a large deep skillet over medium-high heat.
Add garlic; stir about 30 seconds.
Add onion; sauté until tender, about 5 minutes.
Add 3 cups clam juice and next 5 ingredients to skillet; simmer 5 minutes. Everything except the shellfish.
Add clams, mussels, shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
Simmer until seafood is just opaque in center and clams and mussels have opened - about 5 minutes.
Season with salt and pepper.
Divide among bowls; sprinkle with remaining cilantro.
This is so good. I like to add red pepper flakes to mine and a pinch or more of cayenne pepper. Serve your favorite Mexican hot sauce on the side.
This can be served as a starter or as a main course.
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