Seafood Pozole Recipe | CDKitchen.com

ingredients

1 small onion, thinly sliced
1 can (15 ounce size) yellow hominy, drained and rinsed
3/4 pound rockfish fillet
1 lime, cut in 6 wedges
2 teaspoons olive oil or salad oil
3 cups low-salt chicken broth
1 can (14.25 ounce size) diced tomatoes
1 can (4 ounce size) chopped green chiles
2 teaspoons cumin
salsa or hot pepper sauce (optional)

directions

Rinse the fish, pat dry and cut onto 3/4-inch cubes (discard any bones you discover while cutting the fish).

Heat the oil in a 3 to 4-quart pan over medium-high heat, add the onion and cook, stirring often, until the onion is tender, about 5 minutes.

Add the hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover the pan and bring to a boil; reduce the heat and simmer 5 minutes.

Add the fish; simmer and stir gently until the fish flakes when prodded with a fork, 2 to 4 minutes.

Ladle the soup into bowls. Squeeze the juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste.

nutrition data

Nutritional data has not been calculated yet.