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!
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.