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Seafood Pozole

Seafood Pozole recipe image
Seafood Pozole offers a lighter, coastal twist on the traditional Mexican stew, swapping pork for delicate rockfish. This comforting soup combines the chewy texture of yellow hominy with the bright acidity of tomatoes and lime. The broth is deeply aromatic, built on a base of saut&# 195;©ed onions, earthy cumin, and spicy green chilies. It cooks quickly, making it an ideal weeknight dinner that feels both rustic and refined. Serve with fresh lime wedges and your favorite salsa for a customizable, flavor-packed meal that warms the soul without weighing you down. Perfect for seafood lovers seeking a hearty, aromatic bowl of comfort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 403.0
Dietary: Gluten-free
Description
Seafood Pozole offers a lighter, coastal twist on the traditional Mexican stew, swapping pork for delicate rockfish. This comforting soup combines the chewy texture of yellow hominy with the bright acidity of tomatoes and lime. The broth is deeply aromatic, built on a base of saut&# 195;©ed onions, earthy cumin, and spicy green chilies. It cooks quickly, making it an ideal weeknight dinner that feels both rustic and refined. Serve with fresh lime wedges and your favorite salsa for a customizable, flavor-packed meal that warms the soul without weighing you down. Perfect for seafood lovers seeking a hearty, aromatic bowl of comfort.
Ingredients
  • 1 small Onion
  • 1 can Yellow hominy (15 oz.)
  • 3/4 pound 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 oz.)
  • 1 can Chopped green chilies (4 oz.)
  • 2 teaspoon Ground cumin
Directions
  1. 1
    Thinly slice the onion.
  2. 2
    Rinse and drain the hominy.
  3. 3
    Rinse the rockfish, pat dry, and cut into 3/4-inch cubes, discarding any bones.
  4. 4
    Slice the lime into 6 wedges.
  5. 5
    Heat oil in a 3-4 quart pan over medium-high heat.
  6. 6
    Stir in the sliced onion and cook until tender, about 5 minutes.
  7. 7
    Add the hominy, chicken broth, diced tomatoes with their juice, green chilies, and cumin.
  8. 8
    Cover the pan and bring to a boil; reduce heat and simmer for 5 minutes.
  9. 9
    Add the fish cubes; simmer and stir gently until the fish flakes easily when prodded with a fork, 2-4 minutes.
  10. 10
    Ladle the soup into bowls.
  11. 11
    Squeeze the juice of one lime wedge into each bowl.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 403.0kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 4.8g24%
Cholesterol 135.2mg46%
Sodium 133.8mg6%
Total Carbohydrate 5.4g2%
Dietary Fiber 1.4g6%
Sugars 2.5g
Protein 46.3g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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

If rockfish is unavailable, other firm white fish like cod or halibut work well.

For a richer flavor, you can sauté the onion in chicken fat instead of oil.

Keywords: seafood, pozole, rockfish, hominy, mexican, soup, chicken broth, tomatoes, cumin, lime, green chilies, onion, comfort food, dinner, quick meal, spicy, healthy, gluten free
Read it online: https://www.chefs-mate.com/recipe/seafood-pozole/