Seafood pozole

Yield: 6 Servings

Ingredients:

1 sm Onion
1 cn Yellow hominy (15 oz.)
3/4 lb Rockfish fillet
2 ts Olive oil OR salad oil
1 Lime
3 c Low-salt chicken broth
1 cn Diced tomatoes and juice (14 -1/2 oz.)
1 cn Chopped green chilies (4 -oz.)
2 ts 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