Cooked - Mexican Seafood Posole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Seafood Posole

4.0

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, 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

Heat oil in large deep skillet over medium-high heat.
Add onion; sauté until tender, about 5 minutes.
Add garlic; stir about 30 seconds.
Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
DO AHEAD: 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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 79 weeks ago

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