Healthy School Meal Contest Winner!
A zesty tomato broth with kale and other vegetables, served with a piece of seasoned and roasted fish on top and a side of diced melons with lime, mint and basil.
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.