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Seafood Pozole

Recipe

Title:

Seafood Pozole

Categories:

Soups/stews, Mexican, Fish/sea, Spices/etc.

Yield:

6 servings

Ingredients

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

Directions

1. Salsa or hot pepper sauce

Directions

1. Preparation: 1.
2. Thinly slice onion.
3. Rinse and drain hominy.
4. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish).
5. Slice lime into 6 wedges.

Directions

1. Cooking: 1.
2. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.

Ingredients

• 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.

Ingredients

• 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.

Directions

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

Directions

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

Directions

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