Breaded Scallop Posole

Menu Part


30 Each Panko Breaded Sea Scallops - Large (Item# 033812)
3 Pounds Pork Shoulder, 2
As Needed Pepper
As Needed Kosher Salt
1 Each Onion, Quartered
1 Each Bay Leaf
1 Teaspoon Cumin Seeds, Toasted
1 Teaspoon Cloves, Whole
1 Quart Chicken Stock
2 Each Ancho Chiles, Dried, Seeded, Stemmed
2 Each Chiles de Arbol, Seeded, Stemmed
2 Each Guajillo Chiles, Dried, Seeded, Stemmed
3 Pounds Hominy, Canned, Drained, Rinsed
As Desired Southwestern Spice Blend, Garnish for Scallop
As Desired Radishes, Sliced Thin
As Desired Green Cabbage, Chiffonade
As Desired Cilantro, Rough Chopped


  1. Season the pork with salt and pepper.
  2. In a large pot over medium heat, add the pork, onions, garlic, bay leaf, cumin, cloves and stock
  3. Add water to cover pork if the stock doesn’t. Bring to a boil and reduce to a simmer. Simmer for approximately 1 1/2 hours. Skim off impurities as it simmers.
  4. Add the chiles into a bowl, add 2 cups of boiling water. Let the chiles soak for approximately 1/2 hour. Add the chiles and half of the water into a blender to make a smooth mixture. Add the chiles to the pot and then add the hominy. Continue to simmer with cover until pork is tender.
  5. Cook Scallops in a 350°F fryer to an internal temperature of 165°F.
  6. Sprinkle the scallops with spice blend and arrange over the top of the pozole and garnish with cabbage radishes and cilantro.

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