Seafood Pozole
Ingredient
- 1 small Onion
- 1 can Yellow hominy (15 oz.)
- 3/4 pound Rockfish fillet
- 2 teaspoons Olive oil OR salad oil
- 1 Lime
- 3 cups Low-salt chicken broth
- 1 can Diced tomatoes and juice (14 -- 1/2 oz.)
- 1 can Chopped green chilies (4 -- oz.)
- 2 teaspoons Ground cumin
Salsa or hot pepper sauce:
Preparation: 1. 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.
Cooking:
1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, a
bout 5 minutes.
2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
3. 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.