Healthy School Meal Contest Winner Pozole con Pescado

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. 



  • 2 #10 cans crushed tomatoes
  • 1 #10 can hominy, un-drained
  • 5 cups hominy, drained
  • ¾ cup chili powder
  • 3 tbsp. granulated garlic
  • 2 tbsp. ground cumin
  • 1 tsp. red pepper flakes
  • ½ tsp. black pepper
  • 14 oz. canned diced chilies
  • 1 ½ cup diced yellow onions
  • 1 ½ cup finely chopped celery
  • 4 tbsp. olive oil
  • 2 ¼ lbs. fresh chopped kale
  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.

Baked Fish Filet

  • 5 lbs. pollock filet
  • 2 tbsp. chili powder
  • 2 tbsp. granulated garlic
  • 1 tsp. ground cumin
  • 2 tbsp. unsalted butter
  1. Coat baking pan with melted butter.
  2. Lay filets in baking pan.
  3. Combine the garlic, chili powder and cumin.
  4. Lightly sprinkle seasoning blend on filets and bake until done in a pre-heated 350 degree oven (about 5 to 7 minutes).
  5. Once done, allow fish to sit for five minutes then cut into chunks, about 1 inch cubes.

Melon Melody

  • 8 lbs. 3 oz. watermelon
  • 5 lbs. 2 oz. honeydew
  • 4 lbs. 6 oz. cantaloupe
  • ½ cup lime juice
  • 2 cups 100% pineapple juice
  • ½ cup fresh mint
  • 4 large leaves of fresh basil
  • 1 tsp. sea salt
  1. Remove rinds from melons and cut into 1 inch cubes.
  2. In a large mixing bowl or pan, mix cubed melon until evenly distributed.
  3. In a blender or food processor, pulse all other ingredients until mint is finely chopped. If you do not have these devices, you may finely chop them and whisk together in a separate mixing bowl with the juices and salt.
  4. Pour mixture over melon and toss lightly until coated.
  5. Refrigerate until ready to serve.

Nutrition Information

Calories: 227

Total Fat: 3.62g

Saturated Fat: .75g

Trans Fat: 0.0g

Protein: 14.34g

Sodium: 554.91mg

Cholesterol: 33.41mg 

Serving Instructions

  1. 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.
  2. 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.
  3. As an option, you may use other types of fish such as cod, tilapia or catfish to name a few. 
  4. For Melon Melody, lightly toss salad until pieces have been coated again. Makes 50 1/2 cup servings.

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