Seafood Posole

Leslie's Posole Del Mar
(Seafood Stew)

Seafood Posole

Ingredients:
2 Tbsp Olive Oil
1 bunch green onions, chopped-include greens
5 cloves garlic,finely minced
1/8 tsp ground cloves
2 Tbsp unsweetened cocoa powder
1 tsp ground cumin
1 jalapeno chili, seeded and diced
1 chipotle pepper (in adobo sauce) coarsely chopped

I like spicy! If you don't or don't have access to the canned chipotles you can reduce the amount or use one or the other. The chipotle adds a little smoky flavor, and I add just a dash of the adobo sauce it's packed in.
3 Tbsp tequila (optional)
2 cups fish stock or bottled clam juice (if substituting chicken or vegie broth use low sodium)
1 cup water
1 can (14.5oz) diced tomatoes,undrained
1 can (15.5oz) hominy (posole),undrained
10 oz fish filet like mahimahi,cut into chunks
1/2 lb. shrimp, peeled
Other seafood to taste, such as : 8 clams,8 mussels,or 1 king crab leg cut into pieces (in shell)
2 cobs of corn ,cut into 4 sections each OR 1 cup fresh or frozen corn kernels
2 medium carrots cut into 1-2" pieces
8 sprigs cilantro

Directions:
In a medium saucepan saute onions and garlic in olive oil over medium heat-about 2 minutes until softened, not browned. Add cloves, cocoa, cumin, and peppers and cook another minute. Add stock, water and tequila. Increase heat to bring to a boil, then reduce heat and simmer, uncovered, 25 minutes.
Taste and add extra broth if too spicy for your taste.
Strain broth into large pan (discard solids) and add undrained tomatoes and posole.
Cook over medium heat 10 minutes, then add corn and carrots.
When carrots are just tender add the fish and shrimp and cook 5 minutes before adding mussels, clams or crab. Cover and cook until shells are opened, about 5-7 minutes.
Discard any that don't open.
To serve pour into a large tureen and garnish with cilantro. Serves 4.

Warm, buttered corn tortillas and a salad make this a feast. OLE !

Leslie