Pozole: Sauté celery and onions in 4 tbsp. olive oil until onions are translucent.
Add crushed tomatoes, undrained hominy, drained hominy, canned diced chiles, and seasonings. Bring to a simmer, cover and let simmer for 20 minutes, stirring occasionally.
Add kale during the last ten minutes.
Baked Fish Filet: Coat baking pan with melted butter.
Lay filets in baking pan.
Combine the garlic, chili powder and cumin.
Lightly sprinkle seasoning blend on filets and bake until done in a pre-heated 350 degree oven (about 5 to 7 minutes).
Once done, allow fish to sit for five minutes then cut into chunks, about 1 inch cubes
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 2 quarters of a 6 inch whole grain flat bread.
