From The Rancho Gordo Pozole Book by Steve Sando (Rancho Gordo Press, 2019).

"Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos, contains tomatoes, a somewhat unorthodox addition. The best mix of seafood is open to interpretation, but I love the flavor that mussels add. I suggest tossing in the mussels toward the end of cooking, letting them cook in the broth and release their briny liquor into the pot, like a San Francisco–style cioppino or Mediterranean seafood stew. Although this method may not be authentic (I can’t imagine any Mexican serving mussels and clams in their shells, making their guests work), it’s much less effort for the chef, it looks dramatic, and it’s fun for your friends."

For the chile paste:

•  2 ancho chiles, wiped clean with a moist towel
• 2 guajillo chiles, wiped clean with a moist towel
• ½ of a head of garlic, broken into cloves
• 1 cup canned whole peeled Roma tomatoes
• 1 onion, chopped 

To finish: 

• ¼ cup peanut oil
• 6 to 8 cups fish broth or light chicken broth
• 3 cups cooked white corn posole/prepared hominy (cooking instructions here) 
• 1 pound firm white fish
• 1 pound shrimp, peeled and de-veined, shells reserved if making broth 
• 1 pound mussels in their shells, cleaned and debearded
• 1 pound clams, scrubbed
• Salt, to taste

Garnishes: 

• Onion, chopped
• Radishes, thinly sliced
• Cilantro, chopped
• Mexican limes or key limes, quartered
• Dried Mexican oregano or Rancho Gordo Oregano Indio

1. For the chile paste: Cut the chiles in half; discard seeds and stems. In a small saucepan, warm 2 cups of water over medium-low heat; turn off heat when the water is hot. Meanwhile, warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. Soak the toasted chiles in the pan of warm water for 15 minutes. Drain chiles, reserving the soaking liquid.
2. Meanwhile, dry-roast the garlic on the same skillet or comal until soft. Cool, then peel. 
3. In a blender, combine the chiles, garlic, tomatoes, onion, and enough of the strained chile-soaking liquid to allow the blender blades to move. Blend well, scraping down the paste as needed. Use a wooden spoon to push the mixture through a fine-mesh sieve into a small bowl, discarding the skins and seeds.
4. To finish: In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 to 10 minutes. Add 4 cups of broth; stir well. Add the cooked hominy and heat through. (If you are using canned hominy, rinse the kernels before using and discard the liquid.) 
5. Add the fish and seafood; gently stir to heat through. Add additional broth as needed — the mixture should be very soupy but the ingredients shouldn’t feel lost. Taste and add salt, as desired. Cook for another 10 minutes, checking that the fish is cooked through. Discard any unopened clams or mussels. Ladle into bowls and serve with your preferred garnishes.