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Robalito de Estero, Green Pozole of Prawns and Mexican Leaves

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Strong dish created by Chef Marino Maganda winner of the Cook of the Year contest 2010


6 portions
  • 900 grams bass
  • 270 grams hominy
  • 280 grams poblano pepper
  • 50 grams green tomatillos
  • 90 grams peanut
  • 120 grams pumpkin seed
  • 210 grams prawn
  • 90 grams sesame seed, White
  • 80 grams white onion
  • 10 grams garlic, cool
  • 1 gram oregano
  • 1 gram bay (laurel)
  • 100 grams shallot
  • 1 gram cumin
  • 1 gram clove
  • 40 grams Hoja santa leaf
  • 10 grams epazote
  • 15 grams serrano pepper
  • 3 grams granulated chicken bouillon
  • 2 grams sea ​​salt
  • 30 grams Common purslane (verdolagas)
  • 30 grams watercress
  • 360 milliliters shrimp broth
  • 250 milliliters canola oil
  • 50 milliliters olive oil
  • 6 grams whole black pepper
  • 12 grams radish
  • 12 leaves radish
  • 120 grams butter


For the corn for the pozole: we boiled the pozolero corn with 70% of the broth of shrimp, onion and epazote for 45 minutes.
For the green mole: we chomp the clean poblano pepper, the jalapeño pepper without seed, the white onion, the garlic, the green tomatillo, the pumpkin seeds, the peanut, the sesame, the holy leaf and the species. Blend for 1 minute, add the epazote, the radish leaves and the remaining shrimp broth with a part of the pozolero corn, continue liquefying for 5 minutes, strain if necessary and boil, rectify salt.
For the green pozole: we boil the reduced mole with the shrimp broth together with the pozolero corn. When this boiling boil the prawns, once cooked we remove them and cut them into cubes the size of corn, boil for 5 minutes, rectify salt and strain, separating the broth from the corn. We keep hot taking care that it does not lose the green color.
For the sea bass: marinate the sea bass with salt, pepper, olive oil and lemon juice for 15 minutes, risolamos in a very hot pan and finish in the oven, keep hot.
For Mexican leaves: sauté with butter and sherbets, Mexican leaves and salt rectify, keep hot.


For the assembly: we put the pozolero and prawn corn in the center, we mount the sea bass, the sautéed leaves, we finish with radish cut in julienne and we decorate with the head of the fried shrimp. Front of the diner we serve the broth of pozole bi

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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