Photo by Fernanda Alvarez

Seafood Pozole Verde

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
There are of course, many ways to prepare this dish, but one thing does remain constant for it to be an authentic pozole: it's always garnished with cabbage and radish! 

In Mexico, pozole is a word used to refer to a hominy-based stew. The literal meaning of pozole is white hominy, but if you say seafood pozole verde, a Mexican understands that it is a stew made with seafood, salsa verde and white hominy. Pozole is most often made with pork or chicken, but I really like the seafood varieties of this dish. You get the best of both worlds: a delicious seafood stew, and the chiles, hominy, and garnishes that go into a bowl of pozole.

Pair this delicious dish with tostadas and take a spoonful of soup, then a bite of tostada! Yum!



The Green Salsa
  1. Heat oil in a large stock pot over medium heat. Sauté onion, garlic, sliced Serrano chiles, tomatillos, oregano, salt and cilantro leaves until soft about 8 minutes.
  2. Transfer to a blender and mix until smooth. You will blend this a bit hot so use a kitchen towel to cover the blender.
Assemble the soup
  1. Bring the previous mix back to the same stock pot. Add water and hominy, cook over medium heat for 10 minutes.
  2. Bring to a simmer, add the seafood mix and cook for 5 more minutes.
  3. Divide stew among bowls and top with radishes and cabbage. Serve with lime wedges and tostadas on the side.
View Comments
Dinner Lunch

RecommendedView All