Seafood Pozole

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

Instructions

1. 1

   Salsa or hot pepper sauce Preparation: 1.

2. 2

   Thinly slice onion.

3. 3

   Rinse and drain hominy.

4. 4

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

5. 5

   Slice lime into 6 wedges.

6. 6

   Cooking: 1.

7. 7

   Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.

8. 8

   Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.

9. 9

   Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

10. 10

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

11. 11

    Ladle soup into bowls.

12. 12

    Squeeze juice of 1 lime wedge into each bowl of soup.

13. 13

    Serve salsa or hot pepper sauce alongside to season to taste.

14. 14

    Makes 6 servings.

15. 15

    Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.

16. 16

    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.