Name: Seafood Pozole
Prep time: 80 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo hominy, precooked; water; 1/4 onions; 1/2 garlic heads; vegetable oil; 2 tomatoes, quartered; 2 guajillo chiles, rehydrated and seedless; 1/2 onions; 3 cloves garlic; 1 teaspoon oregano; 1/2 kilos shrimp shell; 1 cup water; 1/2 cups Salsa Huichol® hot sauce; 2 crabs, halved; 1 1/2 cups large shrimp, clean and peeled; 1 1/2 cups octopus, precooked, in medium cubes; 1 cup squid, in rings; 2 cups fish fillet, in strips; oregano; salt; pepper; radish, sliced; Romaine lettuce, finely chopped; onion, finely chopped; lime, for accompaniment

Preparation

30 mins

50 mins

Low

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.

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Seafood Pozole

Ingredients

Preparation

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