Seafood Posole

To make the best seafood stews, including seafood posole, you must be certain not to overcook the fish or shellfish, lest it develop an unpleasant fishy flavor. Seafood should be prepared in advance and added during the last few minutes of cooking.

You’ll find the recipe for Cilantro Sauce here.

  • Serves 6 - 8
  • Cook Time: 45 Min


  • Cilantro Sauce
  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • Kosher salt
  • 2 to 3 serranos, minced
  • 8 garlic cloves, minced
  • 2 teaspoons achiote paste (see Note)
  • 6 cups chicken stock or fish fumet
  • Black pepper in a mill
  • 1 28-ounce can white hominy
  • 3 medium zucchini, cut into small dice
  • 2 pounds ripe tomatoes, peeled, seeded, minced, and drained
  • 1 pound fish fillets, such as snapper, butterfish, or other rock fish, in 1-inch cubes
  • 2 to 3 pounds cockles, Manila clams, or black mussels, thoroughly washed
  • 2 limes, cut into wedges


  1. First, make the cilantro sauce and set it aside.

  2. Heat the olive oil in a large heavy pot set over low heat. Add the onion and serranos and sauté until soft and fragrant, about 15 minutes. Add the garlic and sauté 2 minutes more.

  3. Break up the achiote and put it in a small bowl. Add enough of the chicken stock to make a paste; put the paste and the remaining chicken stock into the pot with the onion mixture. Season with salt, add the hominy and simmer for 10 minutes. And the zucchini and tomatoes and simmer 10 minutes more.

  4. Add the seafood to the soup, stir gently and simmer 5 minutes. Remove the pot from the heat, cover and let rest 5 minutes. Discard any shellfish that have not opened.

  5. To serve, ladle into soup plates, add a generous spoonful of cilantro sauce to each portion and serve immediately, with lime wedges and the remaining sauce alongside. 

Similar Recipes

Sauces & Condiments

Cilantro Sauce

There is no substitute for cilantro but if you are one of those people who hate it or are feeding someone who hates it, you can make a delicious sauce ...

View Recipe


Posole Rojo

There are many variations of posole, a Mexican stew that always includes hominy–a type of corn known as posole in Spanish. My favorite versions include pork, seafood, or simply ...

View Recipe

Drink Pairings

Sauvignon Blanc Pairings

Angeline Sauvignon Blanc, a favorite quaffer The best way to think of food and beverage pairings are as snapshots in time, shaped not only by the wine itself and the ...

Read Article

Sign Up for Our Newsletter

Sign up to receive our monthly newsletter by email.