There’s something magical about the way a bowl of Mexican Seafood Posole brings people together. I remember the first time I tasted it at a family gathering, the aroma wafting through the air, enticing everyone to the dining table. It was a chilly evening, and as we gathered around, the vibrant colors of the dish mirrored the warmth of our laughter and shared stories. This isn’t just a meal; it’s a celebration of flavors and memories that I now love to recreate in my own kitchen.

As I simmer the ingredients, the familiar scents of clam juice and salsa verde transport me back to those cherished moments. Each spoonful of this comforting soup is a journey through rich traditions, accentuated by the freshness of seafood and herbs. Over the years, I’ve made this dish countless times, experimenting with different seafood combinations and perfecting my technique. It’s a versatile recipe that never fails to impress, whether it’s a casual family dinner or a festive celebration.

With the perfect balance of spice and umami, I can’t wait for you to try your hand at this delightful seafood dish. You’ll find that making Mexican Seafood Posole is not just about following a recipe; it’s about crafting a culinary experience that uplifts the spirit and brings joy to your home. Are you ready to dive into this seafood extravaganza?

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Easy

Calories:
300 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
12 g

Tools Used:
Grater, Mixing Bowl, Chef’s Knife, Wooden Spoon, Skillet, Saucepan, Peeler

Why You’ll Love This Mexican Seafood Posole

There’s a reason why Mexican Seafood Posole holds a special place in my heart. Here are just a few:

1. A Flavor Explosion

When you take your first spoonful, you’ll understand why this dish is irresistible. The combination of clam juice, salsa verde, and mixed seafood creates a depth of flavor that’s hard to replicate. Each ingredient complements the others perfectly, resulting in a savory broth that warms you from the inside out.

2. Versatile Ingredients

One of the best aspects of Mexican Seafood Posole is its adaptability. While I prefer a medley of shrimp, scallops, and calamari, you can easily customize the seafood to fit your taste or whatever is fresh at your market. This flexibility allows you to put your personal touch on the dish, making it uniquely yours.

3. A Crowd-Pleaser

Whether you’re hosting a dinner party or just enjoying a cozy night in, this dish is sure to impress. The vibrant colors and aromatic spices will have your guests clamoring for more. It’s a dish that invites conversation and connection, making every meal a memorable occasion.

4. Simple Preparation

Though it sounds fancy, Mexican Seafood Posole is surprisingly easy to prepare. With just a handful of ingredients and straightforward steps, you can whip up this delicious dish in no time. Even on busy weeknights, it’s a feasible option that doesn’t compromise on flavor.

5. Nutritional Benefits

This recipe is not only rich in flavor but also packed with nutrients. The seafood provides valuable proteins and omega-3 fatty acids, while the cilantro and lime add a refreshing touch that brightens the dish. It’s a guilt-free comfort food that you can enjoy without hesitation.

6. Family Tradition

As I make Mexican Seafood Posole, I remember the times spent with family, sharing recipes passed down through generations. It’s a reminder of where we come from and a way to keep our traditions alive. Each bowl is filled with love, laughter, and cherished memories.

Everything You Need for Mexican Seafood Posole

The ingredients for Mexican Seafood Posole are a harmonious blend of flavors and textures. Each component plays a crucial role in creating a dish that is not only satisfying but also nourishing. From the savory base of clam juice to the freshness of cilantro, these ingredients work together to create a delightful symphony of taste.

1 tablespoon olive oil: This healthy fat is essential for sautéing the aromatics and adds richness to the broth.
1 cup chopped onion: Onions bring sweetness and depth to the dish, forming a flavorful base for the soup.
3 garlic cloves, minced: Garlic enhances the overall flavor profile, providing that aromatic kick that we all love.
3 cups (or more) bottled clam juice: The star of the show, clam juice delivers a briny flavor that forms the heart of the broth.
1 (15-ounce) can white hominy, drained, rinsed: This grainy addition gives the soup texture and a touch of earthiness.
1 cup salsa verde (tomatillo salsa), medium or mild: The salsa brings brightness and acidity, enhancing the overall flavor of the soup.
2 tablespoons finely chopped sun-dried tomatoes in oil: These tomatoes add concentrated sweetness and a hint of tanginess that elevates the dish.
1 tablespoon finely grated lime peel: Lime zest brightens the flavors, making the dish refreshing.
1 pound mixed seafood (shrimp, scallops, calamari rings): The seafood is the main protein source, contributing to the richness and umami of the dish.
4 tablespoons chopped cilantro, divided: Fresh cilantro is a wonderful herb that adds a burst of color and flavor. It’s best added at the end for maximum freshness.

The Method for Mexican Seafood Posole

Making Mexican Seafood Posole is a delightful experience that fills your kitchen with mouthwatering aromas. The method is simple yet rewarding, allowing you to enjoy the process as much as the finished product. Let’s dive into these steps.

Start by heating olive oil in a large deep skillet over medium-high heat. The oil should shimmer, indicating it’s ready for cooking. Once hot, add the chopped onion and sauté until tender, about five minutes. You’ll notice the onion turning translucent and fragrant, filling your kitchen with a lovely aroma.
Next, toss in the minced garlic and stir for about thirty seconds. Be careful not to let it burn; you want just enough time for it to release its lovely flavors.
Now, add in the clam juice, hominy, salsa verde, and sun-dried tomatoes. Give everything a good stir and bring it to a gentle simmer. This is where the magic begins, as the flavors meld together beautifully. Let it simmer for about five minutes, allowing the ingredients to integrate.
If you’re preparing ahead, you can cool the mixture slightly, then refrigerate it uncovered until cold. Cover and chill it for up to four hours. This step not only saves time but also enhances the flavors.
When you’re ready to continue, bring your chilled mixture back to a simmer. At this point, you’re ready to introduce the star of the dish—the mixed seafood. Gently fold in the seafood along with three tablespoons of cilantro.
Allow the broth to simmer until the seafood is just opaque in the center, which should take about three minutes. Be careful not to overcook the seafood, as it can become tough and chewy.
Season the broth with salt and pepper to taste. This is your chance to adjust the flavor, so taste as you go. If you prefer a thinner broth, feel free to add more clam juice.
Once everything is cooked and seasoned perfectly, it’s time to serve. Divide the Mexican Seafood Posole among bowls, making sure to distribute the seafood evenly. Top each serving with the remaining chopped cilantro for a fresh finish.
Serve hot and enjoy every savory spoonful with family and friends. You can accompany it with some crusty bread or a light salad for a complete meal.

Things Worth Knowing

Careful Cooking: Seafood cooks quickly, so keep a close eye on it to avoid overcooking. The ideal texture is tender and opaque.
Flavor Development: Allowing the soup to sit after cooking can enhance the flavors. This can be done by making it a few hours or even a day in advance.
Ingredient Quality: Using high-quality seafood and fresh ingredients will make a significant difference in flavor.
Garnish Options: Feel free to add additional toppings such as avocado, radishes, or a squeeze of lime for added flavor.

Recipe Notes about Mexican Seafood Posole

When making Mexican Seafood Posole, here are some tips to ensure success and enhance your dish:

Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
Freezing: This soup can be frozen, but it’s best to freeze the broth separately from the seafood to maintain texture.
Pairing: Serve with warm tortillas or a crisp green salad to complement the flavors of the soup.
Spice Level: Adjust the heat by using spicier salsa verde or adding your favorite hot sauce.
Seafood Selection: Feel free to use any fresh seafood available to you, such as mussels or fish fillets, for variety.
Fresh Herbs: Adding fresh herbs like parsley or basil can introduce a different flavor profile if you want to mix things up.

Serving Options for Mexican Seafood Posole

There are plenty of ways to enjoy Mexican Seafood Posole, and the versatility makes it great for various occasions:

Casual Family Dinners: This dish is perfect for a cozy family dinner, bringing everyone together around the table.
Game Day: Serve Mexican Seafood Posole during game day for a hearty and satisfying option that will keep everyone full.
Holiday Gatherings: With its vibrant colors and delicious flavors, it’s an excellent choice for festive occasions.
Warm Up on Cold Days: This dish is perfect for chilly weather, offering warmth and comfort with every bite.
Accompaniment: Pair with lime wedges, sliced avocados, or crunchy tortilla chips for a delightful contrast in textures.
Leftover Lunches: The soup makes for great leftovers, perfect for taking to work or school in a thermos.
Seasonal Variations: Modify the soup with seasonal vegetables for a fresh twist without losing the core essence of the dish.

FAQ

While traditional posole is usually made with pork or chicken, Mexican Seafood Posole features a delightful medley of seafood, including shrimp, scallops, and calamari. The seafood adds a unique flavor and texture, making it a lighter, yet equally comforting, version of the classic dish. The use of clam juice and salsa verde delivers a refreshing twist that enhances the overall experience.

Absolutely! Using frozen seafood is a convenient option and works just as well in Mexican Seafood Posole. Just be sure to thaw it completely before cooking, and adjust the cooking time accordingly. Frozen seafood is often just as fresh as store-bought, making it a practical choice for an easy weeknight dinner.

The spice level of Mexican Seafood Posole can be easily adjusted based on your preference. The salsa verde used can range from mild to spicy, so choose according to your taste. If you enjoy more heat, feel free to add extra spices or hot sauce to enhance the flavor. It’s all about creating a balance that suits your palate.

Mexican Seafood Posole is wonderfully versatile and pairs well with various sides. I recommend serving it with warm tortillas, crunchy tortilla chips, or a fresh green salad to balance the richness of the soup. You can also garnish with lime wedges, sliced avocado, or additional cilantro to elevate the dish further.

Conclusion

In summary, Mexican Seafood Posole is a fantastic dish that combines rich flavors and comforting warmth, making it a true culinary delight. I encourage you to try making this recipe and share it with your loved ones. It’s a beautiful way to celebrate flavors and create lasting memories around the table. Enjoy every spoonful and the joy it brings to your dining experience!

Mexican Seafood Posole

The ultimate comfort food, Mexican Seafood Posole is a vibrant and flavorful seafood soup that will transport your taste buds to new heights. Bursting with fresh ingredients and aromatic spices, this easy weeknight dinner is perfect for any occasion. Enjoy the rich flavors and satisfying warmth tonight!

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Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

Equipment

Grater
Mixing Bowl
Chef's Knife
Wooden Spoon
Skillet
Saucepan
Peeler

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic minced
3 cups bottled clam juice or more
1 can white hominy drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons sun-dried tomatoes in oil finely chopped
1 tablespoon lime peel finely grated
1 pound mixed seafood (shrimp, scallops, calamari rings)
4 tablespoons cilantro divided

Instructions

Heat olive oil in a large deep skillet over medium-high heat. Add chopped onion; sauté until tender, about 5 minutes.
Add garlic; stir about 30 seconds.
Add clam juice and next 4 ingredients to skillet; simmer 5 minutes.
Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
Add seafood and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes.
Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.

Notes

Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
Tip 2: This soup can be frozen, but it's best to freeze the broth separately from the seafood.
Tip 3: Serve with warm tortillas or a crisp green salad to complement the flavors of the soup.
Tip 4: Adjust the heat by using spicier salsa verde or adding your favorite hot sauce.
Tip 5: Feel free to use any fresh seafood available to you, such as mussels or fish fillets, for variety.