Prep: 20 Mins Cook: 10 Mins

Pozole with Alaska Salmon


  • 128 ozs. alaska canned salmon *(see note)
  • 4 lbs. fresh leeks, cleaned and thinly sliced
  • 10 ozs. onion, chopped medium
  • 2 tbls. minced garlic
  • 8 ozs. olive oil
  • 2 gals. fish or chicken stock
  • 4 tsps. crushed dried oregano
  • 2 tsps. dried thyme
  • 1 1/2 quart canned golden hominy, drained
  • 50 ozs. dry white wine
  • 1 1/2 quart ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 bag tortilla chips, (for garnish)


Drain and flake salmon, cover and set aside.

In large stockpot, cook leeks, onions and garlic in olive oil over medium-high heat until leeks are tender.

Add stock, oregano, thyme and hominy and bring to simmer.

For each portion, ladle 1 cup soup into shallow bowl; add 2 ounces canned salmon* and 2 tablespoons fresh tomato salsa to middle of bowl. Serve with corn tortilla chips.

Recipe and photo courtesy of the Alaska Seafood Marketing Institute.
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