Photography By Stacy Ventura | September 01, 2013


Place the hominy and lye in a soup pot with 11⁄2 gallons water. Bring to a boil and simmer until the germ splits open, 30 to 45 minutes. Remove the germ and discard. Warm the oil in a large soup pot and add the onions, celery and garlic. Cook, stirring occasionally, for 3 minutes. Add the white wine and cook until almost dry. Add the bay leaves, thyme, oregano, epazote, hominy and 1 gallon water. Bring to a boil over high heat, reduce the heat to low and simmer until the hominy is tender, 30 to 45 minutes.

When the hominy is tender, remove 1⁄2 cup of the liquid and hominy and purée until smooth. Add the puréed mixture back to the soup. Season with salt.
To serve, add the shrimp, octopus, scallops and cod. Ladle the soup into bowls and garnish with red onion, avocado, serranos, oregano, radishes, cabbage and cilantro. Crush some of the puya chile onto the top.

[NOTE: You can substitute 11⁄4 to 11⁄2 pounds prepared hominy if you prefer not to make your own from dried hominy.]

Serves 6

*Specialty ingredients may be sourced from most Hispanic markets in the Bay Area.

Recipes courtesy of Copita Tequileria y Comida in Sausalito.

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  • 1 1⁄4 pounds dry hominy
  • 2 tablespoons lye
  • 1 tablespoon vegetable oil
  • 2 yellow onions, 1⁄2-inch dice
  • 2 stalks celery, 1⁄2-inch dice
  • 3 whole garlic cloves, crushed
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 bay leaves
  • 5 sprigs fresh thyme
  • 1 teaspoon dried Mexican oregano
  • 5 sprigs epazote
  • 12 large shrimp (1⁄2 pound), deveined
  • 1/2 pound octopus, cooked
  • 1/2 pound bay scallops
  • 1/2 pound rock cod
  • 1 small red onion, finely diced 2 avocado, diced
  • 3 Serrano chiles, sliced
  • Pinch dried Mexican oregano
  • 6 radishes, thinly sliced
  • 1/4 Napa cabbage, very thinly sliced
  • 1/2 bunch cilantro sprigs
  • Puya chile, whole, toasted
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