Seafood Posole

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Senior Cook
Aug 27, 2004
This is a fabulous soup.

Seafood Posole
1 tb Olive oil
1/2 Onion, diced
3 cloves Garlic, finely minced
1 tb Unsweetened cocoa powder
1 tb Cumin
2 Jalapeno peppers, seeded, diced
2 c Fish stock
2 c Chicken stock/broth
1 can Diced tomatoes, undrained
1 can Posole (hominy), undrained
10 oz Fish fillets, cut into chunks (use firm white fish like tilapia, sea bass, cod, halibut, snapper, etc)
24 Medium shrimp, cleaned
8 Clams, cleaned
8 Mussels, cleaned
1 c Fresh or frozen corn kernels
Sprigs of cilantro
Sour cream

1.Combine olive oil, and garlic in large pan, and cook 2 minutes over medium heat. Add cocoa, cumin, and jalapenos, and cook another minute. 2.Add fish/chicken stock and bring to boil. Reduce heat, and simmer, uncovered, 25 minutes.
3.To the broth, add undrained tomatoes and undrained posole (hominy). Cook over medium heat 10 minutes.
4.Add all the seafood and corn. Cover, and cook just until fish is cooked through, shrimp is pink, and all shells are opened, about 7-10 minutes. Do not overcook the seafood. Discard any shells that have not opened. When ready to serve, pour stew into large tureen. Garnish with cilantro and sour cream.

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