Seafood Pozole
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 1 | can |
yellow hominy
|
* |
| 340.2 | g |
rockfish
fillet |
* |
| 1E+1 | ml |
olive oil
or salad |
|
| 1 | each |
limes
|
|
| 7.1E+2 | ml |
chicken broth, low salt
|
|
| 1 | can |
tomatoes
diced, and juice |
*
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 1 | x |
salsa
or hot pepper sauce |
*
|
Directions
Preparation:
- 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:
Stir onion and oil in a 3 to 4 quart pan over medium- high heat until onion is tender, about 5 minutes.
Add hominy, chicken broth, tomatoes and their juice, chilies Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
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.
