Seafood Pozole

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.