Seafood Pozole
Submitted by jbleier
A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPozole is one of Mexico’s most beloved soups, and this seafood version keeps all that soul-warming comfort while swapping the traditional pork for tender cubes of rockfish.
Hominy, diced tomatoes, green chiles, and cumin simmer together in chicken broth until fragrant, then the fish goes in at the very end so it stays flaky and delicate instead of falling apart.
A squeeze of fresh lime into each bowl ties everything together with a hit of citrus that makes the whole thing sing.
Light enough for a warm evening, hearty enough to feel like a real meal.
Kitchen Tips
- Cut the fish into uniform ¾-inch cubes so they cook evenly and hold their shape in the broth
- Add the fish last and simmer gently, stirring only once or twice so the pieces don’t break up
- Snapper, cod, shrimp, or orange roughy all work well as substitutes for rockfish
- Set out salsa, sliced radishes, shredded cabbage, and extra lime wedges so everyone can dress their own bowl
Ingredients
Directions
Preparation:
- Thinly slice onion. Rinse and drain hominy.
Rinse fish, pat dry, and cut into ¾ inch cubes (discard any bones you discover while cutting fish).
Slice lime into 6 wedges.
Cooking:
Stir onion and oil in a 3 to 4 quart pan over medium- high heat until onion is tender, about 5 minutes.
Add hominy, chicken broth, tomatoes and their juice, chilies Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
Add fish; simmer and stir gently until fish flakes when prodded 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. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
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