Seafood pozole, a different take on the Mexican classic

Ingredients

• 500 gprecooked pozole hominy
• 300 gcleaned prawns
• 300 gfish fillet, cut into cubes
• 4guajillo chillies, deseeded and deveined
• 2 clovesgarlic
• 1/2onion
• 2tomatoes
• 1bay leaf
• 1 tspdried oregano
• 2 Lwater or fish stock
• to tastesalt
• 1 tbspoil
• to tastelettuce, finely shredded
• to tasteradishes, sliced
• to tasteonion, finely chopped
• to tastelimes
• to tastedried oregano
• to tastepiquín chilli
• to tastecorn tostadas

Instructions

1. 1

   Cook the hominy

   Cook the pozole hominy in a pan of water until tender. Drain it and set aside.

2. 2

   Soak the chillies

   Cover the guajillo chillies with hot water and leave them to soak for 10 minutes.

3. 3

   Blend the sauce

   Blend the chillies with the tomatoes, garlic, onion and a little stock until smooth.

4. 4

   Fry the sauce

   Strain the sauce into a pan and fry it in 1 tablespoon of oil for a few minutes.

5. 5

   Add the stock

   Add the fish stock and hominy. Stir in the bay leaf, oregano, salt and pepper.

6. 6

   Simmer the broth

   Cook over a medium heat for 15 minutes so the flavours can come together.

7. 7

   Cook the fish

   Add the fish and cook for 5 minutes.

8. 8

   Add the prawns

   Add the prawns and cook for a further 3–5 minutes, until fully cooked.

9. 9

   Serve with toppings

   Serve hot with lettuce, radishes, onion, lime, oregano, piquín chilli and tostadas.

What is seafood pozole?

Pozole is a Mexican soup or stew built around hominy, the plump kernels of maize treated and cooked until tender. This version takes the familiar hominy base in a seafood direction, with fish and prawns simmered in a guajillo and tomato broth.

Guajillo chillies bring a mild, rounded flavour, while fresh toppings add crunch and brightness. The result is a generous pot suited to sharing, with each bowl finished to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The hominy and tostadas provide most of the carbohydrates, while the oil contributes fat. Fish and prawns supply the seafood protein; serve with plenty of shredded lettuce and radish for a fresh contrast, and adjust the tostadas to suit your plate.

Build the guajillo broth

Soak first: the 10-minute soak softens the chillies so they blend into a smooth sauce. Remove the seeds and veins before soaking, as specified, then blend with the tomatoes, garlic and onion.

Strain and fry: passing the blended mixture through a sieve gives the broth a smoother texture. Fry it briefly in oil before adding the stock to deepen its flavour.

Get the hominy tender

Cook separately: the hominy is boiled in water until tender, then drained before it goes into the broth. The method gives you a clear doneness cue—taste a kernel and check that it is soft throughout.

Choose the liquid: water keeps the broth simple, while fish stock adds more seafood flavour. The recipe allows either, so use 2 L of whichever you prefer.

Add the seafood at the end

Fish first: add the cubes after the broth has simmered for 15 minutes, then cook them for 5 minutes. This gives the fish time to cook without leaving it in the pot for the full simmer.

Prawns last: cook them for another 3–5 minutes, stopping when they are fully cooked. Their final cooking time depends on their size, so check their appearance and texture near the end.

Finish each bowl at the table

Fresh toppings: shredded lettuce, sliced radish and finely chopped onion bring crispness to the hot broth. Lime, dried oregano and piquín chilli let everyone adjust the sharpness and heat in their own bowl.

Serve alongside: corn tostadas give the meal a crunchy accompaniment. Add the toppings just before eating so they keep their texture.

Plan the cooking time

The listed total time is 65 minutes, including preparation and cooking. The method gives specific timings for soaking the chillies, simmering the broth and cooking the seafood, but leaves the hominy's initial cooking time dependent on when it becomes tender.

Have the toppings ready while the broth simmers, then serve as soon as the prawns are cooked. That keeps the seafood from sitting in the hot pot longer than necessary.

Recipe notes & tips

• Prepare the lettuce, radishes, onion and limes while the broth simmers.
• Blend the chilli mixture until smooth before straining it.
• Use a little of the broth when blending the sauce, as directed.
• Add the fish and prawns only at their specified stages to avoid overcooking them.
• Taste the hominy before draining it to make sure it is tender.
• Offer piquín chilli and lime at the table so diners can season their own bowls.

Variations

• Use fish stock: choose it instead of water for a more pronounced seafood flavour.
• Adjust the chilli: add piquín at the table for individual control over heat.
• Change the fish: use another firm fish fillet cut into cubes.
• Add more crunch: serve extra sliced radishes and shredded lettuce alongside the bowls.
• Make it milder: leave the piquín chilli off the table.

Common mistakes to avoid

• Skipping the soak: the guajillo chillies need 10 minutes in hot water to soften for blending.
• Leaving the sauce unstrained: strain it before frying for a smoother broth.
• Adding seafood too early: follow the order and timings so the fish and prawns do not overcook.
• Guessing at hominy doneness: cook it until tender before draining and adding it to the broth.
• Cooking the prawns for too long: check them after 3 minutes and stop once fully cooked.
• Adding toppings too soon: keep them separate until serving so they stay crisp.

How to store

Refrigerate leftover pozole in a covered container for up to 2 days, keeping the fresh toppings and tostadas separate. Reheat the broth and seafood gently until hot, taking care not to simmer it for long; add fresh toppings when serving.

Frequently asked questions