---------- Recipe via Meal-Master (tm) v8.02
       Title: SEAFOOD POZOLE
  Categories: Soups/stews, Mexican, Seafood, Spices
       Yield: 6 servings
       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
       2 ts 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, about 5
   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
   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.
   SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim
   Bodle 4/93