Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
- Ready in: 30 minutes
- Serves: 4
- Complexity: medium
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups (or more) bottled clam juice
- 1 (15-ounce) can white hominy, drained, rinsed
- 1 cup salsa verde (tomatillo salsa), medium or mild
- 2 tablespoons finely chopped sun-dried tomatoes in oil
- 1 tablespoon finely grated lime peel
- 4 tablespoons chopped cilantro, divided
- 1 pound uncooked jumbo shrimp, peeled, deveined
- 1 pound large sea scallops, halved horizontally
- 1 lb littleneck clams (optional)
- 1 lb small mussels (optional)
As a soup starter this will serve 6-8 and will serve 4 as a main course.
- Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes.
- Add garlic; stir about 30 seconds.
- Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
- Add clams, mussels, shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
- Simmer until seafood is just opaque in center and clams and mussels have opened, about 5 minutes.
- Season with salt and pepper - to taste.
- Divide among bowls; sprinkle with remaining cilantro.