Recipe by Vseward (Chef~V)
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups bottled clam juice
- 1 (15 ounce) can white hominy, drained, rinsed
- 1 cup salsa verde, medium (tomatillo salsa)
- 2 tablespoons finely chopped sun-dried tomatoes packed in oil
- 1 tablespoon finely grated lime peel
- 1 lb uncooked jumbo shrimp, peeled, deveined
- 1 lb large scallop, halved horizontally
- 4 tablespoons chopped fresh cilantro, divided
Directions See How It's Made
- 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.
- DO AHEAD Can be made 4 hours ahead.
- Cool slightly. Refrigerate uncovered until cold, then cover and chill.
- Bring to simmer before continuing.
- Add 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, about 3 minutes.
- Season with salt and pepper.
- Divide among bowls; sprinkle with remaining cilantro.