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:
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