Seafood Pozole Recipe

Step 1

Preparation: Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges.

Step 2

Cooking: Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.

Step 3

Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

Step 4

Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings.

Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.

Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/93

Things You'll Need

  • 1sm Onion
  • 1cn Yellow hominy (15 oz.)
  • 3/4lb Rockfish fillet
  • 2ts Olive oil OR salad oil
  • 1 Lime
  • 3c Low-salt chicken broth
  • 1cn Diced tomatoes and juice (14
  • -1/2 oz.)
  • 1cn Chopped green chilies (4
  • -oz.)
  • 2ts Ground cumin
  • Salsa or hot pepper sauce

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