Seafood Pozole (Pozole de Mariscos)

Ingredients

• 30 ounces White hominy, canned and rinsed
• 1 pound Large shrimp, peeled and deveined
• 1 pound Firm white fish (halibut or cod), cubed
• 4 pieces Guajillo chiles, stemmed and seeded
• 3 pieces Roma tomatoes
• 6 cups Seafood or fish stock
• 4 pieces Garlic cloves
• 1 medium White onion, chopped
• 1 tablespoon Dried Mexican oregano
• 2 tablespoons Vegetable oil
• to taste N/A Salt and black pepper
• 2 pieces Fresh lime wedges for serving(optional)

Instructions

1. 1

   Toast the guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes.

2. 2

   Place the soaked chiles, tomatoes, and garlic in a blender with a splash of water; blend until completely smooth and strain through a fine-mesh sieve.

3. 3

   Heat oil in a large pot over medium heat and sauté the chopped onion until translucent, about 5 minutes.

4. 4

   Pour the strained chile-tomato puree into the pot and cook for 5-8 minutes, stirring constantly until the color deepens.

5. 5

   Add the seafood stock, rinsed hominy, and Mexican oregano; bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.

6. 6

   Gently stir in the cubed white fish and simmer for 3 minutes.

7. 7

   Add the shrimp to the pot and cook for an additional 2-3 minutes until the shrimp are pink and the fish flakes easily.

8. 8

   Season with salt and pepper to taste, then serve hot with lime wedges, sliced radishes, and shredded cabbage.