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Seafood pozole verde is a coastal twist on the beloved Mexican hominy stew, featuring tender shrimp and flaky whitefish simmered in a vibrant broth of roasted tomatillos, poblano peppers, cilantro, and garlic. The contrast between plump seafood and chewy hominy creates irresistible texture, while the bright, herbaceous broth delivers layers of tangy flavor. Serve with lime wedges, radishes, pickled red onions, and cabbage alongside favorites like Lavender Lemonade or Southern Buttermilk Biscuits for a memorable meal.
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I love seafood posole, my twist is using fresh halibut. Most seafood based posole recipes are shrimp focused but I like adding a meaty white fish like halibut for variety as well as adding a filling element. I also made a homemade salsa verde utilising culantro for flavor and color.
Beats and Eats
Minnie Riperton's song "Edge of a Dream" is the perfect pairing with this tasty stew.
Those silky smooth vocals and dreamy melody create a relaxing and uplifting atmosphere, perfect for enjoying a warm and comforting bowl of seafood posole. The soulful and nostalgic vibe of "Edge of a Dream" complements the comforting nature of posole, a dish often associated with home and tradition.
The gentle, melodic tones of the song mirror the delicate and rich flavors of the seafood posole, where the subtle sweetness of shrimp and halibut blend beautifully with the robust, smoky broth. Just as the song layers Riperton's soft voice with intricate musical arrangements, the posole combines a complex broth with various toppings, offering depth and richness in both music and food.
What is pozole
Pozole is a traditional Mexican soup or stew that is rich, hearty, and flavorful. It is made primarily from hominy and typically includes either pork or chicken. Less popular is a shrimp pozole or pozole de camaron. The dish is known for its deep, comforting flavors and is often served during special occasions and celebrations.
Pozole comes in different variations, with the most common being:
- Pozole Rojo (Red Pozole): Made with red chilies, which give the broth a vibrant red color and a mildly spicy flavor.
- Pozole Verde (Green Pozole): Made with green ingredients like tomatillos, cilantro, and green chilies, resulting in a fresh, zesty flavor.
- Pozole Blanco (White Pozole): A simpler version without the addition of red or green chilies, allowing the flavors of the hominy and meat to shine through.
Pozole is typically garnished with a variety of fresh toppings, such as shredded lettuce or cabbage, radishes, onions, lime wedges, avocado, and chopped cilantro. It’s also often served with a side of tostadas or tortillas.
The dish has deep cultural significance in Mexico where soup cuisine is major, and has been enjoyed for centuries, dating back to pre-Columbian times. It’s a beloved comfort food that brings people together, especially during holidays like Mexican Independence Day or Christmas.
What is Hominy
Hominy is basically corn that has been soaked in a special solution (like lime water) to remove its outer shell. This process makes the corn puff up and gives it a soft, chewy texture. It's commonly used in dishes like posole (a Mexican stew). So, it's still corn, but with a different texture and flavor because of the soaking process.
Ingredients
- Seafood Stock - adds depth and complexity to the dish. It infuses the broth with a rich, umami flavor that complements the seafood, making the overall dish more savory.
- Fresh Shrimp - brings that sweet, briny taste that levels up the overall seafood flavor. The slightly chewy texture provides a nice contrast to the other ingredients. The blended shells are a next level flavor bomb!
- White fish - Halibut or Cod - halibut is my preferred fish for this dish. It has a mild, sweet flavor that balances well with the other ingredients and that firm texture is a great counter to the soft hominy.
- White Hominy - has a chewy, hearty texture that contrasts nicely with the tender, flaky texture of seafood. Flavorwise it has a slightly earthy, corn-like flavor that complements the sweetness and brininess of seafood. With seafood based stews and soups they can be pretty light, so hominy adds that filling element.
- Tomatillos - these are like green tomatoes but with a tangy and slightly citrusy flavor. That bright and tart flavor helps to cut through the richness of the dish. Their crisp, juicy texture adds a refreshing quality to seafood dishes, making them feel lighter and more vibrant.
- Culantro or Cilantro - has a bold, pungent flavor akin to cilantro but a bit more intense. It's got that deep, earthy, and peppery vibe without the soapiness hated by cilantro critics.
- Poblano - compared to other chili peppers, poblanos are mild in terms of heat levels. It adds a slight, gentle bit of heat that enhances flavor without overpowering the posole.
- Clam juice (optional) add for more seafood flavor.
Step By Step Instructions
Make a shrimp stock
Add shrimp shells to blender along with the water. Blend fully and strain reserving the liquid.
Prepare Salsa Verde
Using olive oil, saute onions, garlic, and poblanos in a large pot or saucepan for 1-2 minutes over medium heat, just long enough to soften. Remove and add to blender or food processor.
Add tomatillos, culantro, a third of the seasoning mix and shrimp stock. Blend until smooth
Cook the Pozole
Add cooked hominy and its juices to the saucepan. Then add the seafood stock, another third of the seasoning mix, and the bay leaf. Bring to a simmer and cook over medium low heat for 30 minutes.
Add the tomatillo purée mixture to the pot, mix thoroughly, and simmer another 10 minutes stirring occasionally.
Add the fish and gently cook covered for 3 minutes.
Add the shrimp and cook for another 3-4 minutes. Garnish with cilantro and sliced radishes. Serve with fresh lime juice and your favorite hot sauce.
What To Serve with Posole
Seafood pozole is a flavorful and hearty dish on its own, but you can enhance the meal with a variety of accompaniments:
- Corn Tortillas or Tortilla Chips: Crispy and perfect for dipping into the pozole.
- Mexican Rice: A side of cilantro-lime rice or Spanish rice complements the dish.
- Fresh Lime Wedges: Squeeze over the pozole for added tanginess.
- Chopped Fresh Cilantro: Adds a burst of freshness and flavor.
- Diced Avocado: Creamy avocado cubes add richness.
- Sliced Radishes: For a crunchy, peppery contrast.
- Shredded Cabbage: Adds crunch and a slightly tangy flavor.
- Sour Cream: A dollop can balance the spiciness and add creaminess.
- Pickled Jalapeños: For those who like extra heat.
- Mexican Street Corn (Elote): A delicious side with a bit of smokiness.
These sides and garnishes will enhance the rich flavors of your seafood pozole and create a well-rounded meal.
I like to enjoy posole as part of a full seafood menu pairing it with items like smoked fish dip to start and blackened salmon as he main dish.
Cooking Tips and Instructions
When cooking seafood posole, it's important to keep a few tips and considerations in mind to make sure you achieve the best flavors and textures:
- Fresh Seafood: Use the freshest shrimp, halibut, or other seafood you can find. Fresh seafood will enhance the flavor of the dish and ensure a clean, non-fishy taste.
- Layering Flavors: Start by building a rich base with aromatics like onions, garlic, and chilies, then add your broth (preferably seafood or chicken) and hominy. Allow the flavors to meld before adding seafood to avoid overcooking it.
- Timing for Seafood: Since seafood cooks quickly, add it toward the end of the cooking process. Shrimp and fish should be gently simmered for just a few minutes to retain their delicate texture.
- Broth Consistency: The broth should be flavorful but not too thick. A lighter, well-seasoned broth complements the seafood, allowing its flavors to shine without overpowering.
- Acid Balance: A squeeze of lime juice at the end brightens the dish, cutting through the richness of the seafood and broth.
- Garnishes: Don’t skip the garnishes! Cilantro, diced onions, avocado, and radishes can elevate the dish, adding freshness and crunch.
Make This Seafood Pozole Recipe
If you make this seafood pozole please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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How To Make The Best Seafood Posole
Ingredients
- 4 cups Seafood Stock
- 1 pound Shrimp Heads and Shells attached
- 1 pound White fish - Halibut or Cod
- 14 oz can Hominy
- 5 medium Tomatillos
- 1 cup chopped Culantro or Cilantro
- 1 Poblano
- 4 Garlic cloves
- 1 medium Red Onion
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ teaspoon Cumin
- 1 cup Water
Method
- Add shrimp shells to blender along with the water. Blend fully and strain reserving the liquid.
- Using olive oil, saute onions, garlic, and poblanos in a large saucepan for 1-2 minutes, just long enough to soften. Remove and add to blender or food processor.
- Add tomatillos, culantro, a third of the seasoning mix and shrimp stock. Blend until smooth
- Add the hominy and its juices to the saucepan. Then add the seafood stock, another third of the seasoning mix, and the bay leaf. Bring to a simmer and cook 30 minutes.
- Add the tomatillo mixture to the pot, mix thoroughly, and simmer another 10 minutes.
- Add the fish and cook covered for 3 minutes.
- Add the shrimp and cook for another 3-4 minutes.
Nutrition
Notes
- Fresh Seafood: Use the freshest shrimp, halibut, or other seafood you can find. Fresh seafood will enhance the flavor of the dish and ensure a clean, non-fishy taste.
- Layering Flavors: Start by building a rich base with aromatics like onions, garlic, and chilies, then add your broth (preferably seafood or chicken) and hominy. Allow the flavors to meld before adding seafood to avoid overcooking it.
- Timing for Seafood: Since seafood cooks quickly, add it toward the end of the cooking process. Shrimp and fish should be gently simmered for just a few minutes to retain their delicate texture.
- Broth Consistency: The broth should be flavorful but not too thick. A lighter, well-seasoned broth complements the seafood, allowing its flavors to shine without overpowering.
- Acid Balance: A squeeze of lime juice at the end brightens the dish, cutting through the richness of the seafood and broth.
- Garnishes: Don’t skip the garnishes! Cilantro, diced onions, avocado, and radishes can elevate the dish, adding freshness and crunch.
I ordered dried hominy online and then went searching for a seafood posole. Found this which is my all time favorite. I appreciate everything about the video too.
Thank you so much! Glad you found the recipe.
Another winner of a recipe.. and a great weeknight meal idea!! We went with blue corn tortilla chips and fresh purple cabbage for a double up on color and crunch! We also added carrots for that pop of orange since we didn’t have any shrimp in the fridge..
Thank u Sir. I always like the adds