Thursday, June 3, 2021

Seafood Posole Soup #recipe @LucyBurdette

LUCY BURDETTE: One of the things that I overbought during the pandemic months (and please don’t get my husband started on this subject) was products from Rancho Gordo beans. I’ve mentioned this company before, as I love their products. And because these are heirloom products produced in small quantities, they sometimes run low and actually run out of many kinds of beans. So in order not to be caught short, I ended up with four large packages of dried hominy a.k.a. white corn posole. 

We had one of our first house guests since the pandemic arriving and I know she loves seafood. So I searched for a recipe that could use both hominy and seafood. This was the result, based on an earlier recipe from Epicurious. We all declared it delicious. You can certainly make the salsa yourself, but as I'm on a writing deadline, I cut corners a bit and found some fresh salsa at our local market. I think green tomatillo salsa would be heavenly too. Making hominy from scratch is a little more trouble than opening a can, but the results are head and shoulders better tasting. And no sodium compared to, shall we say, a lot!


1 cup dried white corn hominy

8 ounces of fresh salsa

8 ounces clam juice

2 cups chicken broth

One large onion

Two large or three small garlic cloves

1 pound scallops

1 pound shrimp

Cilantro to taste

The day before you plan to make the soup, soak the dried hominy for 6 to 8 hours and then simmer it for 1 to 2 hours until it is soft but not mushy. Drain and rinse. Refrigerate if you aren't using that same day.

Sauté the onion in a bit of olive oil, then add the chopped garlic and saute a bit longer. Add the salsa, the clam juice, and the broth, and simmer until combined. Stir in the hominy and continue to simmer. 

If the scallops are large, slice them in half. Peel and devein the shrimp. Drop all the seafood into the simmering broth and cook until everything is barely pink. Sprinkle the cilantro over the top and serve with a crusty loaf of bread. 

Lucy Burdette writes the Key West food critic mysteries. A SCONE OF CONTENTION will be out on August 10! The paperback edition of THE KEY LIME CRIME will be published on July 13. The Key Lime Crime has been chosen as the book club selection for June by the WLRN Sundial Book Club! Click here to join the Facebook discussion.


  1. Oh my gosh, this looks delicious! I've always loved hominy, but never even thought of cooking it myself. Thank you, Roberta - I can't wait to do it.

    1. It turned out better than I even expected. Hope you enjoy it too and thanks!

  2. I've never had hominy. Is it "firm" (for lack of a better word or mushy? I'm not a fan of things like grits.

    1. Peg, it has the consistency of a chickpea. But the cooked from scratch kind is less slimy and lower sodium than that in a can

  3. I haven't had posole in forever! I'm used to the chicken version though, didn't even realize there was a seafood one. This looks so good!

  4. My parents were adventurous cooks and I vaguely remember hominy (undoubtedly canned way back then).
    This sounds like a fun change of pace.
    You got me intrigued and I ordered several kinds of Rancho Gordo beans. So far I've tried the Domingo Rojo. Nice texture, but not much flavor to the pot liquor, in spite of adding stuff. I'm going to try another over the weekend and use it in soup. That may offer more flavor. Maybe I need you coffee and bbq sauce cowboy beans.

  5. I've only made posole with pork, since a friend from New Mexico served it at a party and I got her recipe. I used canned hominy to save time, so not quite as delicious but still good! Thanks for the seafood idea!