Seafood Pozole

1. Salsai or hot pepper sauce Preparation: 1. Thinly slice onion.
2. Rinse and drain hominy.
3. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish).
4. Slice lime into 6 wedges.
5. Cooking: 1. Stiri onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.
6. 2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
7. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
8. 3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes.
9. Ladle soup into bowls.
10. Squeeze juice of 1 lime wedge into each bowl of soup.
11. Serve salsa or hot pepper sauce alongside to season to taste.
12. Makes 6 servings.
13. Note: Snapperi, Codi, Shrimpi and Orangei Roughy may be substituted.
14. Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates,.
15. 7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat,.
16. 3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.
17. SOURCE: *Simply Seafood, Spring 1992.