Seafood Pozole is an incredible soup, filled with incredible flavors as well as healthful nutrients. It’s simply delicious.
Seafood Pozole

Seafood Pozole
Prep time
Cook time
Total time
Serves: 6
  • 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.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.