Give your pozole a twist with this delicious seafood pozole recipe, full of flavor thanks to the combination of Salsa Huichol®, which will give it the special touch you need to enjoy a new version of delicious pozole.
Cook the corn, perfectly covered with water, in a pressure cooker along with the onion and garlic head over medium heat for 30 minutes.
In a pot, heat the oil and fry the tomato, guajillo chili, garlic, onion, and oregano for 5 minutes. Add the shrimp shells and water, cook for 5 more minutes, so that the shells release their flavor.
Blend the Salsa Huichol® Picante with the shrimp shells, guajillo chili, tomato, garlic, and onion until everything is perfectly integrated. Strain and set aside.
Remove the onion and garlic from the pot with the corn, then add the blended and strained sauce, then add the crab and cook for 10 minutes. Finally, add the shrimp, octopus, squid, and fish fillet. Cook for 10 more minutes or until the seafood is well cooked. Season with salt, pepper, and oregano.
Serve in a deep plate, decorate with lettuce, radishes, and onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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