Entree: Mexico – Nayarit, Pacific Coast Mexico – Pozole de Mariscos (Seafood Pozole)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 45 min

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, halved and sliced (about 6 oz / 170 g)
- 4 cloves garlic, smashed
- 3 roma tomatoes (or 2 plum tomatoes), roasted or charred (about 10 oz / 280 g)
- 2 dried guajillo chiles, seeded and torn (about 6 g)
- 1 dried ancho chile, seeded and torn (optional) (about 7 g)
- 6 cups (1.4 L) water, plus extra as needed
- Shells from the shrimp (see shrimp below) reserved for stock
- 1 lb (454 g) medium shrimp, peeled and deveined (about 20-24 count); reserve shells for stock
- 1 lb (454 g) firm white fish fillets (snapper, mahi-mahi, or cod), cut into 1-1.5 in (2.5-3.8 cm) pieces
- 2 (15 oz / 425 g each) cans hominy, drained, rinsed, about 3 cups (525 g)
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) dried epazote (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- 1/4 cup (15 g) chopped fresh cilantro for finishing
Garnishes (serve on the side)
- 2 cups (140 g) shredded green cabbage
- 8-10 radishes, thinly sliced
- 2 avocados, sliced
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- Crushed dried oregano and additional lime wedges
- Warm corn tortillas or tostadas

Instructions

Short Description:
A coastal Nayarit-style pozole that combines hominy with a rich seafood broth and a mix of shrimp and firm white fish, finished with traditional garnishes for a bright, satisfying main course.

Regional Notes:
This Pacific Coast Mexican variation replaces the typical pork or chicken with fresh seafood and a broth made from shrimp shells and fish bones, giving a clean ocean flavor. Local touches include Mexican oregano, epazote, and the customary garnishes (shredded cabbage, radish, avocado, lime) typical of Nayarit seafood stews.

1. Make a quick seafood stock: in a medium pot, heat 1 tbsp (15 ml) oil over medium. Add the reserved shrimp shells and any fish bones or trimmings if available; cook, stirring, until shells turn pink and fragrant, about 3-4 minutes. Add 6 cups (1.4 L) water, bring to a simmer, and cook gently 15-20 minutes. Strain and reserve 5 cups (1.2 L) clear stock; discard solids.
2. Rehydrate chiles: while the stock simmers, place the guajillo (and ancho, if using) in a bowl and cover with hot water. Let soak 10-15 minutes until softened. Drain and discard soaking liquid.
3. Prepare the chile-tomato base: in a blender, combine roasted tomatoes, rehydrated chiles, half the sliced onion, 2 cloves garlic, and 1/2 cup (120 ml) of the reserved stock. Blend until smooth.
4. Sear aromatics: in a large Dutch oven or heavy pot, heat remaining 1 tbsp (15 ml) oil over medium. Add the remaining sliced onion and cook until translucent, about 4 minutes. Add the remaining 2 cloves garlic and cook 30 seconds.
5. Build the soup: pour the chile-tomato puree into the pot with the onion and garlic, stir and cook 2-3 minutes to marry flavors. Add the reserved seafood stock, bay leaf, oregano, epazote (if using), and hominy. Bring to a gentle simmer and cook 15 minutes to blend flavors. Taste and adjust salt.
6. Cook the seafood: add the fish pieces to the simmering pozole and cook gently 4-6 minutes until the fish is opaque and nearly cooked through. Add the peeled shrimp and simmer another 2-3 minutes until shrimp curl and are cooked through. Do not overcook.
7. Finish and season: remove from heat, stir in fresh lime juice and chopped cilantro. Adjust seasoning with salt and pepper, and remove the bay leaf.
8. Serve: ladle pozole into bowls and offer garnishes—shredded cabbage, sliced radishes, chopped onion, avocado slices, extra cilantro, crushed oregano, and lime wedges. Serve with warm corn tortillas or tostadas.
9. Leftovers: cool and refrigerate within 2 hours; reuse gently reheated (add a splash of water or stock if thickened). Seafood is best eaten within 24–36 hours.