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Seafood Pozole

 

64

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 small onions
1 can yellow hominy
*
¾ pound rockfish
fillet
*
2 teaspoons olive oil
or salad
1 each limes
3 cups chicken broth, low salt
1 can tomatoes
diced, and juice
*
1 can green chili peppers
chopped
*
2 teaspoons cumin
ground
1 x salsa
or hot pepper sauce
*

Directions

Preparation:

  1. Thinly slice onion. Rinse and drain hominy.

Rinse fish, pat dry, and cut into ¾ inch cubes (discard any bones you discover while cutting fish).

Slice lime into 6 wedges.

Cooking:

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

  2. Add hominy, chicken broth, tomatoes and their juice, chilies 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 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. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 4747% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 130mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 20%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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