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Title: Seafood Pozole
Category: Soups Mexican Spicy-hot
Serves: 6

Ingredients:

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

Instructions:
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, about 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.
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.