Give pozole a twist with this delicious seafood pozole recipe. Adding Salsa Huichol® hot sauce to this pozole will make it flavorful and will give the special touch you need to enjoy this new and delicious take on pozole.
1 1/2 cups octopus, precooked, cut into medium-sized cubes
1 cup squid, cut into rings
2 cups fish fillet, cut into strips
oregano
salt
pepper
radish, cut into round slices
Romaine lettuce, finely chopped
onion, finely chopped
lime, for serving
Preparation
30 mins
50 mins
Low
In a pressure cooker, add hominy and cover completely with water. Add onion and garlic head. Seal pressure cooker and cook over medium heat for 30 minutes.
In a skillet, heat oil and fry tomatoes, guajillo chile, garlic, onion, and oregano for 5 minutes. Add shrimp shells and water. Cook for 5 more minutes or until shrimp shells release their flavor.
In a blender, combine Salsa Huichol® hot sauce, shrimp shells, guajillo chile, tomato, garlic, and onion. Blend until smooth. Strain and set aside.
Remove onion and garlic from the pot where you cooked the hominy. Pour sauce and crabs into the pot and cook for 10 minutes. Add shrimp, octopus, squid, and fish fillet. Cook for 10 more minutes or until seafood is cooked through. Season with salt, pepper, and oregano.
Serve seafood pozole in a soup bowl and garnish with lettuce, radish, and onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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