GOLDEN VALLEY, Minn. — What could be better on a cold blustery day than to warm up with a hearty winter soup?
With that in mind, we invited Octo fishbar’s executive chef, Shane Oporto, to join us in studio, to share the secrets behind his award-winning dish, Seafood Pozole Verde. It’s a hearty seafood soup that was just recognized by the Star Tribune as one of the “10 best dishes at Twin Cities restaurants in 2018.”
Seafood Pozole Verde
Ingredients:
Pozole
- 3 cups seafood mix (shrimp, mussels, calamari, salmon, cod, etc.)
- 1 25 oz.-can white hominy, rinsed
- 3 cups water
Salsa Verde
- 2 tablespoons olive oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 2 serrano chiles divided and thinly sliced
- 10 medium tomatillos husks removed, rinsed
- 3 tablespoons salt
- 1 cup cilantro leaves
To serve (garnishes)
- Small radishes, trimmed and thinly sliced
- Avocado, sliced or chopped
- Onion, diced
- Fresno or Jalapeno chiles, thinly sliced
- Lime wedges
- Shredded lettuce
Directions:
Salsa Verde
- In a large stock pot over medium heat. Heat oil. Add and sauté onion, garlic, sliced Serrano chiles, tomatillos, oregano, salt and cilantro leaves until soft about 8 minutes.
- Transfer sautéed ingredients to a food processor or blender and mix until smooth.
Assemble the soup:
- Return the salsa to the stock pot. Add water and hominy, cook over medium heat for 10 minutes.
- Bring to a simmer, add the seafood mix and cook for 5 more minutes.
- Divide soup among bowls and top with radishes and lettuce. Serve with lime wedges.