Surf and turf pozole

Ingredients

• 2ancho chillies, deseeded and deveined
• 3guajillo chillies, deseeded and deveined
• 480 ml + 3 l (2 cups + 3 l)hot water
• 4garlic cloves
• 1onion
• to tastesalt
• 500 gpork ribs
• 500 gpork leg
• 600 gprecooked cacahuazintle maize for pozole
• 500 gclams
• 500 ghead-on prawns
• 1/2romaine lettuce, sliced
• 1/2onion, finely chopped
• 8radishes, sliced
• to tastedried oregano
• 12corn tostadas
• 4, halvedlimes

Instructions

1. 1

   Soak and blend

   Soak the chillies in 480 ml (2 cups) of hot water for 15 minutes, or until soft. Blend them with a little of their soaking water, the garlic, half the onion and salt to taste.

2. 2

   Cook the pork

   Put the ribs and pork leg in a pressure cooker with the remaining onion, enough water to cover the ingredients and salt to taste. Cook for 40 minutes, or until tender. Lift the meat out of the broth, shred it and set it aside.

3. 3

   Simmer the maize

   Boil the maize in the 3 litres of water until the kernels burst open. Stir in the blended chilli mixture, pork and salt to taste. Simmer until about a third of the liquid has evaporated, then adjust the seasoning.

4. 4

   Add the seafood

   Add the clams and prawns, then cook over a low heat for 10 minutes, or until the clams open.

5. 5

   Serve with garnishes

   Ladle the pozole into deep bowls and serve with the garnishes.

What is surf and turf pozole?

Pozole is a traditional Mexican soup or stew made with large-kernel maize, often served with fresh garnishes. This version combines pork with clams and prawns, bringing land and sea together in a chilli-coloured broth.

Chillies blended with garlic and onion give the broth its flavour, while the maize adds a hearty, chewy texture. Lettuce, radishes, oregano, lime and tostadas let each person finish their bowl to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1110 calories, 83g protein, 111g carbs, 38g fat.

The maize and tostadas provide most of the carbohydrates, while the pork, prawns and clams supply protein. Pork and tostadas contribute much of the fat, and the final sodium level will vary with the salt used and the seafood. For a more balanced plate, add plenty of lettuce and radishes and serve one tostada with the bowl.

The chilli base

Soaking the ancho and guajillo chillies softens them so they blend smoothly. Use a little soaking water in the blender to help form a pourable mixture without adding all of it at once.

Season the blended base with salt, then taste the finished broth again after it has simmered with the pork and maize.

Tender pork and maize

Pork ribs and leg provide the meat for the broth and the finished bowls. Cook them until tender enough to shred easily, then return the meat to the pot as directed.

The precooked cacahuazintle maize is simmered until its kernels burst. Keep an eye on the liquid as the broth reduces, so the maize has room to cook without the pot becoming too dry.

When to add the seafood

Clams and prawns go in after the pork and maize have simmered, so they need only the final 10 minutes of cooking. Keep the heat low and watch for the clams to open.

Discard any clams that remain closed after cooking. Avoid extending the seafood cooking time unnecessarily, as the prawns can become firm.

Build the bowl

Fresh toppings: sliced lettuce, chopped onion and radishes bring crunch and contrast to the rich broth. Add dried oregano and a squeeze of lime at the table.

For crunch: serve corn tostadas alongside the bowls. They can be eaten separately or broken into the broth just before eating.

Serving and timing

The recipe lists a total time of 65 minutes, including 15 minutes to soak the chillies, 40 minutes to cook the pork and 10 minutes for the seafood. The maize also needs to simmer until it bursts and the broth reduces by a third, so use those visual cues as well as the stated times.

Serve the pozole hot in deep bowls, with the garnishes and tostadas kept separate until serving.

Recipe notes & tips

• Soak the chillies until fully soft so they blend without leaving tough pieces.
• Use just enough soaking water to blend the chillies into a smooth mixture.
• Shred the pork while it is still warm, when it is easier to pull apart.
• Let the broth reduce until it has lost about a third of its liquid, as the recipe directs.
• Add the seafood only after the maize and pork are ready.
• Serve the lime and crunchy garnishes at the table so they stay fresh.

Variations

• Adjust the chilli: Use less of the blended mixture for a milder broth.
• Extra lime: Offer more lime halves for a brighter, tangier finish.
• More crunch: Add extra sliced radishes at the table.
• Herb finish: Sprinkle on additional dried oregano when serving.
• Tostada side: Serve extra corn tostadas alongside the bowls.

Common mistakes to avoid

• Chillies still firm: Soak them until soft before blending.
• Too much soaking water: Add it gradually so the chilli mixture does not become watery.
• Pork not tender: Continue cooking until it can be shredded easily.
• Broth not reduced: Simmer until roughly a third of the liquid has evaporated.
• Seafood overcooked: Keep the heat low and stop once the clams have opened.
• Garnishes softened: Keep the lettuce, radishes and tostadas separate until serving.

How to store

Refrigerate leftover pozole promptly in a covered container and eat within 2 days. Reheat gently until steaming hot throughout; avoid repeated reheating, as the seafood can become tough.

Frequently asked questions