chicken broth, low salt
diced, and juice
green chili peppers
or hot pepper sauce
- 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.
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.