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Mexican Seafood Posole

A bright, brothy Mexican-style posole with mixed seafood, hominy, and tomatillo salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Heat the olive oil in a large deep skillet over medium-high heat until shimmering.
  • Add the chopped onion and sauté until tender, about 5 minutes.
  • Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
  • Pour in 3 cups of the bottled clam juice, then add the drained hominy, salsa verde, sun-dried tomatoes, and grated lime peel; bring to a simmer and cook 5 minutes.
  • If preparing ahead: cool slightly, refrigerate uncovered until cold, then cover and chill for up to 4 hours; bring back to a simmer before continuing.
  • Add the mixed seafood and 3 tablespoons of the chopped cilantro to the simmering broth; add more clam juice if you want a thinner broth.
  • Simmer until the seafood is just opaque in the center, about 3 minutes; do not overcook.
  • Season to taste with salt and pepper, divide among bowls, and sprinkle with the remaining tablespoon of cilantro.

Equipment

  • Large Deep Skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cup
  • Colander

Notes

  • Use medium or mild salsa verde to control heat.
  • Add extra clam juice to thin the broth if desired.
  • Do not overcook seafood; it should be just opaque.
  • Make up to 4 hours ahead and chill before finishing.