Oakland Unified's Pozole con Pescado

Preparation

1. Sauté celery and onions in 4 tbsp. olive oil until onions are translucent.
2. Add all the other ingredients. Bring to a simmer, cover and let simmer for 20 minutes, stirring occasionally.
3. Add kale during the last ten minutes.
    

Additional Serving Suggestions

• To insure proper fish portioning, spoon 1 cup of the soup into a serving bowl, top with 1/8 cup shredded kale, then place 1 ounce of fish chunks on the soup.
• Serve with warm whole grain flat bread or another whole grain bread item that equals 1 grain bread. Half of a 6 inch whole grain flat bread is the portion. Heat in a warmer, cut into quarters before serving and serve 2 quarters per student.
• As an option, you may use other types of fish such as cod, tilapia or catfish to name a few.
• For Melon Melody, lightly toss salad until pieces have been coated again.

1 serving = 1 M/MA, 1/4 cup red/orange vegetable serving, 1/2 cup starchy vegetable serving, and 2 grain/bread

Pozole is a favorite dish for our Mexican students. It is a soup made with hominy which is a corn based staple. While pozole is traditionally made with pork or chicken, I felt that this soup would be a great vehicle to allow us to serve fish that wasn't partially fried and breaded. Although cabbage is the traditional topping for this dish, we substitute kale, a dark and nutritious green.

The dish has a slight kick to it but it is not too hot. Mucho Melon Medley helps cool things down by combining three melons with a touch of lime, mint and basil. These two dishes complement each other perfectly and our students love them!

Recipe created by Donnie Barclift, Field Supervisor, Oakland Unified School District, Oakland, CA.