Welcome back to the MTB Kitchen! This week we’re getting #fancy with a spicy soup called pozole to warm us up in cold weather. Perch pozole is a Mexican soup or stew made from hominy and other ingredients. It’s a little known american food, but if you like stews, jambalaya, or gumbo, you’ll probably enjoy this perch pozole. Here’s how to make it:
Perch Pozole Ingredients
1 lb raw perch fillets
2 tablespoons olive oil
2 shallots, chopped
4 garlic cloves, finely chopped
2 serrano chiles, sliced thinly
8 tomatillos (about 1.5 pounds), husks removed
1 1/4 cups chopped cilantro leaves
15 Oz white hominy
8 oz clam juice
3 trimmed, sliced, thin radishes
salt & pepper
Perch Pozole Instructions
To start your perch pozole, heat up your oil in a large pot over medium heat. Toss in the shallots, garlic, and half of the chiles until they’ve softened up, about 5 to 7 minutes.
While those are softening up, blast the tomatillos in the blender until smooth.
Meanwhile, purée tomatillos in a blender until they’re silky smooth.
Dump half of the tomatillo purée to the pot and stir continuously until it’s thickened up, about 5 more minutes. Add 1 cup of cilantro to the rest of the purée and set it aside for later.
Add perch, hominy, clam juice, and 1 cup water to the pot. Simmer and gently cook over medium-low heat until perch is opaque and cooked through, about 8–10 minutes.
Remove from heat. Stir in the second half of your raw tomatillo-cilantro purée, break perch into large chunks; season with salt and pepper.
Divide stew among bowls and top with radishes, and enjoy!
Your perch pozole should end up looking like this:
What fish recipe would you like to see next?
Are You Missing Out?
With a Mystery Tackle Box Subscription, you'll get a box jam packed full of baits, including limited edition baits not available anywhere else in America! You'll also receive access to tips from our experts, how to videos, and more! With baits up to 40% off retail, this is one service every angler needs to try!Learn More