Recipe: Calamari Pozole Verde

Calamari Pozole Verde is the perfect summer-to-fall transitional soup. This version is loaded with texture and flavor and is easy to make. The soup base is made with calamari, jalapeño peppers, tomatillos, and hominy.

There are two popular variations of pozole in Mexican cuisine: Pozole Rojo (red) and Pozole Verde (green).  Pozole Rojo is made with guajillo chiles and ancho chilies, lending it a red color, and Pozole Verde is made with tomatillos, green chilies, and cilantro. 

Hominy is used as a key ingredient in both variations. Hominy is whole corn that is dried, soaked in lime solution, and rinsed several times. Removing the hulls from the corn makes the inside of the kernels tender. This process keeps the corn from sprouting and losing its nutritional content while being stored. 

Calamari Pozole Verde is a quick and delicious soup that can be prepared quickly for large groups and is worthy of a dinner with family and friends. The versatility and mild flavor of calamari makes it a great addition to the soup's flavor. 

Prep time: 15 minutes

Cook time: 26 minutes

Ready in: 41 minutes

Serves: 6


● 2.5 lb. The Town Dock Calamari Rings & Tentacles, thawed

● 2 lb. tomatillos, husked and halved

● 7 cups seafood stock, divided

● 2 small white onion, chopped, divided

● 2 poblano peppers, seeded and quartered

● 2 jalapeño peppers, seeded and quartered, plus 2 jalapeño peppers, seeded and sliced thin

● 4 cloves garlic, smashed

● 1/2 cup chopped fresh cilantro, plus more for garnish

● 1 tablespoon chopped fresh oregano

● 1 tablespoon olive oil

● 3 (15-ounce) cans hominy, drained

● Kosher salt and freshly ground black pepper, to taste

● 2 avocados, halved, seeded, peeled and diced

● 4 radishes, thinly sliced

● Lime wedges, for serving


1. Add tomatillos, 1 cup stock, 1 onion, poblanos, quartered jalapeños, garlic, cilantro and oregano in a blender. Puree, scraping down the sides as needed until smooth, about 1 minute.

2. Heat oil in a large pot or Dutch oven over medium-high heat. Add tomatillo mixture and cook, stirring occasionally, until sauce turns a deep green color, about 10 to 12 minutes.

3. Stir in remaining stock and hominy. Simmer, over medium-low heat until flavors develop, about 10 minutes. Add calamari and simmer until fully cooked, about 2 to 4 minutes. Season with salt and pepper.

4. Divide between bowls and garnish with avocado, remaining onion, radishes, cilantro and jalapeño slices. Serve with lime wedges and enjoy.

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