Mexican Seafood Posole
If you’re looking to spice up your weeknight dinners with something vibrant and full of flavor, Mexican Seafood Posole is a dish you absolutely need to try. This comforting soup is a delightful twist on the traditional Mexican posole, traditionally made with pork or chicken. Instead, we’re diving into the ocean’s bounty with a rich mix of seafood, creating a dish that is both light and satisfying. With the combination of fresh ingredients, zesty salsa verde, and the heartiness of hominy, this recipe is sure to become a staple in your culinary repertoire.
Why You’ll Keep Making It
Mexican Seafood Posole is not just a meal; it’s an experience. The combination of flavors works harmoniously to create a dish that is both refreshing and hearty. Here are a few reasons you’ll find yourself making it again and again:
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The seafood, coupled with the tangy salsa verde and lime, creates a burst of flavor in every bite.
- Customizable: You can easily swap in your favorite seafood or adjust the spice levels to suit your family’s taste.
- Healthy Comfort Food: Packed with protein and nutrients, this posole is a comforting choice without the guilt.
What to Buy
For the best results, gather the following ingredients:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups (or more) bottled clam juice
- 1 (15-ounce) can white hominy, drained and rinsed
- 1 cup salsa verde (tomatillo salsa), medium or mild
- 2 tablespoons finely chopped sun-dried tomatoes in oil
- 1 tablespoon finely grated lime peel
- 1 pound mixed seafood (shrimp, scallops, calamari rings)
- 4 tablespoons chopped cilantro, divided
Prep & Cook Tools
Before diving into the cooking process, make sure you have the following tools on hand:
- Large pot: A sturdy pot is essential for simmering the posole.
- Wooden spoon: For stirring and ensuring even cooking.
- Sharp knife: To chop your vegetables and seafood efficiently.
- Measuring cups and spoons: For accuracy in your ingredients.
- Cutting board: To prepare your ingredients safely.
Mexican Seafood Posole, Made Easy
Let’s get started on this delightful dish with these simple steps:
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the Liquids
Pour in the clam juice, scraping the bottom of the pot to release any browned bits. This adds flavor to your posole. Increase the heat to bring the mixture to a gentle boil.
Step 3: Incorporate the Hominy and Salsa Verde
Once boiling, add the drained and rinsed hominy along with the salsa verde. Stir to combine everything well. Allow the mixture to simmer for about 5 minutes.
Step 4: Mix in the Sun-Dried Tomatoes and Lime Peel
Stir in the sun-dried tomatoes and lime peel, allowing the flavors to meld together for another 3-4 minutes.
Step 5: Add the Seafood
Gently add the mixed seafood to the pot. Cook for 3-5 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
Step 6: Final Touches
Remove the pot from heat and stir in 2 tablespoons of chopped cilantro. Taste and adjust seasoning if necessary.
Step 7: Serve and Garnish
Ladle the posole into bowls and top with the remaining cilantro. Serve with lime wedges on the side for an extra burst of brightness.
Seasonal Ingredient Swaps
Feel free to adapt this recipe based on seasonal ingredients or personal preferences:
- Seafood: Substitute any fresh seafood available, such as mussels or crab.
- Vegetables: Add seasonal vegetables like zucchini or corn for extra nutrition.
- Herbs: Use parsley or green onions in place of cilantro if you prefer.
- Salsa Verde: If fresh tomatillos are in season, consider making your own salsa verde for a fresher taste.
Things That Go Wrong
Even the best cooks can run into a few hiccups. Here are some common issues and how to avoid them:
- Overcooked Seafood: Keep an eye on the seafood as it cooks. It should only take a few minutes to become opaque.
- Too Salty: If using clam juice, taste before adding additional salt. You can always adjust seasoning later.
- Watery Consistency: If your posole is too thin, allow it to simmer uncovered for a few minutes to thicken up.
- Flavorless Soup: Make sure to use a good quality salsa verde, as it is the cornerstone of the dish’s flavor.
Refrigerate, Freeze, Reheat
If you have leftovers, here’s how to store and reheat your Mexican Seafood Posole:
Refrigerate: Store any leftover posole in an airtight container in the refrigerator for up to 3 days.
Freeze: This dish can be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Keep in mind that the seafood may change texture upon freezing.
Reheat: To reheat, thaw overnight in the refrigerator if frozen. Gently reheat in a pot over medium heat, adding a little water or broth if it appears too thick.
Mexican Seafood Posole Q&A
Can I use frozen seafood for this recipe?
Absolutely! Frozen seafood works well in this posole. Just ensure it’s fully thawed and drained before adding it to the pot.
What can I serve with Mexican Seafood Posole?
This posole is delicious on its own, but you can serve it with tortilla chips, avocado slices, or a side of Mexican rice for a complete meal.
How spicy is this dish?
The spice level depends on the salsa verde you choose. For a milder dish, opt for medium salsa verde, or make your own to control the heat.
Can I make this dish vegetarian?
Yes! Replace the seafood with extra vegetables, such as mushrooms or bell peppers, and use vegetable broth instead of clam juice for a delicious vegetarian version.
Ready, Set, Cook
Now that you have everything you need, it’s time to gather your ingredients and start cooking! Mexican Seafood Posole is a fantastic way to bring a taste of the coast to your home kitchen. With its robust flavors and vibrant colors, this dish is sure to impress your family and friends. Don’t forget to garnish with fresh cilantro and lime for that extra pop of flavor. Enjoy every spoonful of this warm, comforting soup, and relish in the joy of homemade Mexican cuisine. Your taste buds will thank you!
Mexican Seafood Posole
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the clam juice, scraping the bottom of the pot to release any browned bits. This adds flavor to your posole. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, add the drained and rinsed hominy along with the salsa verde. Stir to combine everything well. Allow the mixture to simmer for about 5 minutes.
- Stir in the sun-dried tomatoes and lime peel, allowing the flavors to meld together for another 3-4 minutes.
- Gently add the mixed seafood to the pot. Cook for 3-5 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
- Remove the pot from heat and stir in 2 tablespoons of chopped cilantro. Taste and adjust seasoning if necessary.
- Ladle the posole into bowls and top with the remaining cilantro. Serve with lime wedges on the side for an extra burst of brightness.
Notes
- Use fresh seafood for the best flavor and texture.
- Adjust the spice level by choosing your preferred salsa verde.
- Store leftovers in an airtight container for up to 3 days.
