*  Exported from  MasterCook  *

                              Seafood Pozole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews                      Mexican
                Fish/Sea                         Spices/Etc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         Onion
   1      can           Yellow hominy (15 oz.)
     3/4  pound         Rockfish fillet
   2      teaspoons     Olive oil OR salad oil
   1                    Lime
   3      cups          Low-salt chicken broth
   1      can           Diced tomatoes and juice (14 -- 1/2 oz.)
   1      can           Chopped green chilies (4 -- oz.)
   2      teaspoons     Ground cumin

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, a
bout 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.


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