This recipe puts a fresh, seafood spin on a Mexican classic. The stew is traditionally served with meat, such as chicken and pork, but Tilapia works just as well. Made with pinto beans, hominy and a handful of spices, this is the perfect dish for a cold winter’s night.
- 2 Regal Springs Tilapia fillets
- 2 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 can (28 oz.) diced tomatoes
- 2 chipotle peppers in adobo sauce
- 4 cups chicken broth
- 1 can (14 oz.) pinto beans drained and rinsed
- 1 can (28 oz.) hominy drained
- 1 tsp cumin
- ½ tsp paprika
- salt and pepper to taste
- cilantro for garnish
- queso cheese for garnish
Heat the oil in a large pot. Add the onion and garlic.
Add the tomatoes and chipotle peppers to a blender and puree for 5–6 seconds.
Add the tomato mixture to the pot and stir.
Pour the broth into the pot along with the pinto beans, hominy, salt, pepper, cumin and paprika. Stir and bring to a simmer.
Cut the Tilapia into small pieces and add to the soup. Stir and simmer for about 20 minutes, until the Tilapia is cooked through.
Serve warm with fresh cilantro and queso cheese.
Calories are per serving.