Seafood pozole

Ingredients

Yield:

6

• • 1 kg hominy (pre-cooked)
  • 1 head of garlic
  • 3 liters of fish stock
  • 50 gr bacon fat
  • 1 onion
  • 500g shrimp (peeled and deveined. Do not throw away shrimps shells)
  • 300 gr bay scallops
  • 300 gr octopus (cooked and chopped)
  • 500 g white fish (cut into large pieces)
  • 500 g clams
  • 1 tsp dry oregano
  • 10 branches of fresh oregano
  • Salt, pepper to taste
  • Oil to fry to taste

• Garnish

  • 2 avocados (peeled and cubed)
  • 2 red onions finely chopped
  • 1 serrano chili (chopped)
  • Pork rind to taste
  • Tortillas, fried until crisp to taste

Preparation

Difficulty:

Easy

Time:

40 Minutes

Total Time:

 

1. 1. Place the hominy and the head of garlic in a large pot with fish stock to cover. Bring to a boil, lower heat to medium and cook until the corn is tender. Add salt to taste.
   2. Blend a little of the fish stock with the shrimp shells to create a shrimp stock. Strain to remove all shells.
   3. Sauté the onion over medium heat and add the shrimp stock. Heat for 1 minute. Incorporate to the hominy and dish stock.
   4. Boil for 10 minutes, low heat and add the rest of the ingredients. Cook until the seafood is cooked through.
   5. Serve with the garnish and enjoy.