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Green Seafood Pozole Recipe

SANTA MONICA, CA, FEBRUARY 03, 2014 - Clam & Mussells Pozole Verde served at Rustic Canyon restaurant, Monday, February 03, 2014. Rusty Canyon is a decent restaurant/wine bar made phenomenal with chef Jeremy Fox in the kitchen. (Ricardo DeAratanha/Los Angeles Times)

Seafood Pozole


  • 1 small onion
  • 1 can yellow hominy (15 oz.)
  • 3/4 lb rockfish fillet
  • 2 teaspoon olive oil or salad oil
  • 1 lime
  • 3 cup low-salt chicken broth
  • 1 can diced tomatoes and juice (14 1/2 o; z, .)
  • 1 can chopped green chilies (4 oz.)
  • 2 teaspoon ground cumin


Salsa or hot pepper sauce

Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, patdry, 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 seasonto taste. Makes 6 servings.

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

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.

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