Pozole Rojo de Mariscos (Red Seafood Pozole)
A quick coastal pozole with prawns, white fish and squid in the red chilli broth, ready in under half an hour.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £6.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made pozole rojo base (see the base recipe) into a large pot and bring to a simmer. Add the hominy and cook for 10 minutes.
10 min - 2
Add the fish chunks and simmer very gently for 3 minutes.
3 min - 3
Add the prawns and squid. Simmer for 2 to 3 minutes only, until the prawns are pink and the squid is opaque.
2 min 30 s - 4
Stir in the lime juice and season with salt.
- 5
Ladle into bowls and top with cabbage, radish, oregano, coriander and lime wedges.
Tips
- Add the seafood at the very end. Squid turns rubbery if you simmer it for long.
- Frozen raw prawns are fine, defrost them fully in the fridge first.
- Use any firm white fish you like, such as pollock or hake.
Storing and freezing
Best eaten the day it is made. Keep leftovers in the fridge for 1 day and reheat until steaming hot, but do not boil or the seafood toughens.
Questions
Is seafood pozole traditional?
Yes. Pozole de mariscos is a coastal version found in Pacific states. The red chilli broth works well with prawns and fish.
Can I leave out the squid?
Yes. Use extra prawns or fish instead. The soup still works.
Does this contain shellfish?
Yes, it contains prawns and squid, so it is not suitable for anyone with a shellfish or mollusc allergy.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.