Instructions: Seafood Alternatives: snapper, cod, orange roughy, shrimp Rinse the fish, pat dry and cut onto 3/4-inch cubes (discard any bones you discover while cutting the fish).

Heat the oil in a 3- to 4-quart pan over medium-high heat, add the onion and cook, stirring often, until the onion is tender, about 5 minutes.

Add the hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover the pan and bring to a boil; reduce the heat and simmer 5 minutes.

Add the fish; simmer and stir gently until the fish flakes when prodded with a fork, 2 to 4 minutes.

Ladle the soup into bowls. Squeeze the juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste.

Comments: A specialty of Guadalajara, Mexico, pozole is traditionally made with pork. Since this region of Mexico is known for its seafood cuisine, weve stretched tradition just a bit to make this healthier substitution. Corn bread or fresh corn tortillas are good accompaniments.

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