Hearty Seafood Pozole

Hearty Seafood Pozole

From: Chef Richard Sandoval, Tamayo, Denver. Yield: 8 servings.

Soup Base:
1 oz. blended oil
10 oz. diced onions
1 clove
2 garlic cloves
1/3 lb. guajillo chile
2 qt. water
to taste, salt

Soup:
2 lb. hominy corn
1 oz. canola oil
5 oz. chorizo, cooked
10 oz. squid, cooked
10 oz. bay scallops, cooked
10 oz. shrimp,

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