Pozole de mariscos

Method

1. 1 Roast the shrimp shells and heads, then cook for 20 minutes to make a seafood broth, and strain.
2. 2 The seafood version uses shrimp shell broth instead of pork broth, that's the difference.
3. 3 Soak dried chilies, then grind them with garlic and onion to make a red sauce, and strain until smooth.
4. 4 Cook the red sauce with broth and corn hominy for 30 minutes.
5. 5 Add the clams for 3 minutes, then the squid for 90 seconds, and then the shrimp for 90 seconds, each with its own cooking time.
6. 6 Season with oregano and serve with shredded cabbage, chopped onion, and lemon.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: cook the red sauce, broth, and corn hominy under high pressure for 10 minutes, then quickly release the pressure under controlled conditions; this reduces the cooking time to about 20 minutes compared to the usual 30 minutes, resulting in evenly tender corn kernels and faster absorption of chili flavor without the need for constant monitoring. Clams, squid, and shrimp in step 5 should still be cooked with the lid open in batches to prevent them from becoming tough.