Seafood Pozole

prep time:: 10 min
total time:: 30 min

Serves 4

A pozole (pronounced po-sol) is a south-of-the-border soup that has hominy in it. Pozole’s are peasant fare and you can pretty much add anything you want, a Mexican version of Minestrone. In this pozole there’s rockfish in it, but you could add shrimp, crab, or any kind of firm white fish to it. As in any fish dish, just don’t over- cook the fish. Also, the recipe below is a boat version that uses mostly canned ingredients but you can add fresh ingredients if you have them. I like to squeeze some lime juice into the soup just before serving.

ingredients

1 tbsp vegetable oil
1 medium yellow onion, coarsely chopped
1 small can (4 oz.) of green chilies
1 - 2 garlic cloves, minced
1 can (15 oz.) chicken broth
1 can (15 oz.) yellow or white hominy
1 can (15 oz.) diced tomatoes with juice
1 C water
1/2 tsp ground coriander
1/2 tsp ground Mexican oregano
1/2 tsp ground cumin
2 whitefish fillets (1 lb.), cut into chunks
1/4 C chopped fresh cilantro (optional)
1 lime or lime juice

directions

Heat 1 T vegetable oil in a large pot until hot. Add onions, canned green chilies, garlic and cook until onion is tender; about 5 minutes. Important! Drain and rinse the hominy from the can before adding to soup. Add broth, water, hominy, and canned diced tomatoes to pot. Stir well to mix. Add spices – coriander, oregano, and cumin. Bring mixture to a boil, and then reduce heat to simmer and let soup cook for 10 minutes, stirring occasionally. Add fish and cilantro (optional) to soup and turn off the heat, cover pot and let sit letting the fish cook in the hot mixture for about 5-7 minutes or until fish flakes easily. This will ensure that you do not over-cook the fish. Serve in bowls with making sure to add some lime juice and maybe have some hot sauce available.

notes

You can top your pozole with avocado, tortilla chips, sour cream, and grated cheese. Photo note: Josef with 43 lb Ling Cod caught in Clio Channel area, BC.

Source: Don Chase