Seafood Pozole
Author: Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 small onion
  • 1 can yellow hominy (15 ounces)
  • 3/4 pound rockfish fillet (see Notes)
  • 2 teaspoons olive oil or salad oil
  • 1 lime
  • 3 Cups low-salt chicken broth
  • 1 can diced tomatoes and juice (14 1/2 ounces)
  • 1 can chopped green chilies (4 ounces)
  • 2 teaspoons ground cumin
  • Salsa or hot pepper sauce
  1. Thinly slice the 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.
  2. Stir onion and oil in a 3 to 4 quart pan over medium-high heat until onion is tender, about 5 minutes.
  3. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
  4. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2 to 4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup.
  5. 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.
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