Seafood Pozole

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Seafood Pozole Ingredients

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

Instructions for Seafood Pozole

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Mexican

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