Seafood Pozole Recipe

Mexican Recipes To-Go

Mexican Pozole Recipes

Ingredients:

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

Instructions:

Salsa or hot pepper sauce

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

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

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.

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.

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

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

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

Servings: 6

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