Recipe from Karen Hursh Graber
Makes 10 servings
2 T. vegetable oil
½ c. chopped onion
½ head garlic, separated into cloves and thinly sliced
4 ancho chiles, stemmed and soaked in hot water until soft
4 cascabel or guajillo chiles, stemmed and soaked in hot water until soft
3 ½ qts. fish stock
1 t. dried marjoram
1 t. dried thyme
1 package refrigerated maiz para pozole or 2 32-oz. cans hominy
¾ lb. peeled fresh shrimp
¾ lb. chopped fresh clams
¾ lb. chopped cleaned octopus
1 lb. firm fleshed white fish, cut into cubes
Salt to taste
Lime wedges, to serve
Chopped onion, to serve
Shredded lettuce, to serve
Dried oregano, to serve
Fried tortilla strips, to serve
Heat the oil in a large stockpot. Add the onion, and sauté until soft. Add the garlic and continue cooking until fragrant but not browned. Place the onion, garlic, chiles, and I cup fish stock in a blender and puree until smooth.
Return the pureed mixture to the stockpot. Add the remaining stock, marjoram, thyme and hominy. Bring to a boil, lower heat and simmer for 10 minutes. (The pozole may be made ahead, cooled and refrigerated up to a day at this point.)
If pozole has been refrigerated, reheat and bring to a simmer. Add the shrimp, clams, octopus and fish, and simmer until they are tender. Do not overcook, as this will make them tough. Taste for salt.
Serve in deep bowls, accompanied by lime wedges, chopped onion, shredded lettuce, dried oregano and fried tortilla strips, for diners to add to taste.