For the corn for the pozole: we boil the pozole corn with 70% of the shrimp broth, onion, and epazote for 45 minutes.
For the green mole: we roast the clean poblano pepper, the seeded jalapeño, the white onion, the garlic, the green tomatillo, the pumpkin seeds, the peanuts, the sesame seeds, the hoja santa, and the spices. Blend for 1 minute, add the epazote, the radish leaves, and the remaining shrimp broth with some of the pozole corn, continue blending for 5 minutes, strain if necessary, and bring to a boil, adjusting the salt.
For the green pozole: we boil the mole diluted with the shrimp broth along with the pozole corn. When it starts boiling, we cook the shrimp, and once cooked, we remove them and cut them into cubes the size of the corn, boil for 5 minutes, adjust the salt, and strain, separating the broth from the corn. Keep warm, ensuring it doesn't lose its green color.
For the estero bass: we marinate the bass with salt, pepper, olive oil, and lemon juice for 15 minutes, then sear it in a hot skillet and finish in the oven, keeping it warm.
For the Mexican leaves: we sauté the Mexican leaves with butter and shallots, adjust the salt, and keep warm.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?