Beach Bites

IMG_5693This is not what you think.  This is not finger food.  It’s not cool. It’s not portable.  It’s not that simple.  But it will transport you to Land’s End.  This is the Hacienda’s seafood pozole, which we had while watching rays take flight under a pergola, surrounded by friends, on the beach at Land’s End in Cabo.  I ordered it because I thought it would be healthy.  I’ll order it again because it was delicious.  If you can’t get your self to land’s end, here’s how you can transport yourself from your own kitchen.

Seafood Pozole

  • 8 oz dried New Mexico chilesIMG_6004
  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 2 celery ribs, chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 1/2 c stock (fish, vegetable, or chicken)
  • 2 garlic cloves, diced
  • 1 lb firm white fish (such as halibut), cubed into 1 inch pieces
  • 16 oz can hominy, drained
  • Salt & pepper
  • 1 lime, juiced
  • Top with toppings of your choice

In a pan, toast the chile peppers for 5 minutes, then cover with hot water to rehydrate.  Allow to sit for 15 minutes.  Remove the chiles from the water (save the water), and slice open to remove the seeds and ribs.  Place in a blender with 1 cup of the chile water.  Puree until very smooth.

In a pot, combine the oil, onion, celery, hominy, coriander, cumin, and season with salt & pepper (~1 tsp. each).  Cook over medium heat until the vegetables begin to soften.  Add the garlic and the fish and stir gently to cook for 3 minutes, being careful not to break the fish.  Add the chile puree and the stock, and bring to a boil.  Add the lime juice and adjust the salt & pepper to your liking.  Ladle into a bowl and top with your desired toppings.

IMG_6003Toppings:

  • Tajin
  • Cilantro, chopped
  • Green onion, chopped
  • Tortilla strips, fried
  • Cabbage, sliced thinly
  • Radish, sliced thinly
  • Avocado, diced
  • Lime, quartered

Serves 3-4

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