This Fish Pozole Verde Recipe is my version of this healthy and hearty Mexican Fish Stew that can easily be made in just 40 minutes.
You can make this Pozole Verde with chicken stock instead of fish stock, and add chicken, upland birds, or waterfowl. However, I love to use the entire fish or animal that I am harvesting. So making a delicious fish stock with the heads and bones of the fish we catch helps make this dish even more satisfying. That along with the Mexican flavors in this warm broth, make it a perfect recipe for a cold winter day in North Dakota.
Posole vs. Pozole
Posole vs pozole. There are countless traditional and non-traditional recipes for red, green, and white pozoles from different regions of Mexico and the American southwest. So is it spelled posole or pozole? There's no difference between pozole vs posole, except a letter. In Mexico, where the spicy soup comes from, it's often spelled with a "z". And even north of the border, you'll find it spelled both ways. It really just depends on where you are, and who is doing the cooking.
What is Pozole?
What is pozole? While there are many delicious versions of pozole, most authentic pozole recipes include 3 essential ingredients: dried chiles, pork, and hominy. Hominy (what grits are made from) is actually corn kernels that have gone through a process to remove their outer skin. My posole verde recipe calls for fish instead of pork. And I use canned hominy; the puffy, chewy corn kernels are a great shortcut to help get this delicious Mexican fish stew on the table on a busy weeknight.
How to Store Pozole
This pozole verde recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about 4 days or can be frozen for up to three months.
How to Freeze This Mexican Fish Stew
To freeze, transfer the pozole to freezer containers or bags with as little air as possible to prevent freezer burn. Thaw overnight in the fridge, and warm over low heat on the stovetop.
More Fish Recipes
If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
- Smoked Fish Dip
- Fish Quesadillas
- Fish Casserole
- Perch Tacos
- Fried Northern Pike and Peach Cherry Tomato Salad
- Mediterranean Fish Salad
- Coconut Crusted Fish
- Lahori Fish
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Fish Pozole Verde Recipe
Ingredients
- 1 pound tomatillos, husked and cut in half
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 jalapeno, seeded and diced
- 1 bunch fresh cilantro
- 4 6-inch corn tortillas, roughly chopped
- 1 tablespoon olive oil
- salt
- black pepper
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 packet Sazon Goya seasoning
- 1 29-ounce can hominy with liquid
- 4 cups fish broth you can also use chicken broth
- 1 cup water
- 4 skin-on walleye fillets (about 6 to 8 ounces each)
- 2 tablespoons butter
- 1 fresh lime, cut into wedges
- 2 radishes, sliced thin
Instructions
- Gather all of your ingredients.
- Cut each of the walleye fillets in half. Pat the fillets dry with a paper towel, then sprinkle both sides of each fillet with about ⅛ teaspoon of salt and black pepper per side. Let the fish fillets come to room temperature for about 20 minutes.
- Meanwhile, in a blender, add one cup of water. Add tomatillos, onion, garlic, jalapeno, ½ of the cilantro, and tortillas. Blend until smooth, scraping down sides if necessary.
- Place large pot on stove on medium-high heat. Heat the oil, then add tomatillo puree and cook, stirring occasionally, until the sauce turns a deep green, about 10 minutes.
- Next, add oregano, salt, thyme, cumin, coriander, Sazon Goya seasoning, hominy with liquid, fish broth, and 1 cup of water and simmer for 10 minutes.
- Heat a large nonstick sauté pan over high heat. When it's hot, add 2 tablespoons of canola oil and carefully swirl it around. Pat the fish dry with paper towels once more before adding the fillets to the pan.
- Make sure you have a fish spatula handy. Set the fish fillets, skin side (or the side where the skin used to be) down in the hot pan and carefully and slowly swirl them around in the oil so they don't stick. Press down on the fillets with the fish spatula to flatten them. Keep the pressure on for 30 to 60 seconds.
- Using a large spoon, baste the exposed side of the fish with the hot oil by slightly tipping the pan a little to collect the oil. Baste the fish with the hot oil for about 1 minute until the fish turns an opaque color.
- Reduce the heat to medium and let the fish continue to cook undisturbed for about another 3 minutes.
- When the fish is done, use the fish spatula to transfer the fillets, skin side up, onto a paper towel-lined plate and sprinkle them with a little kosher salt and black pepper.
- Ladel soup in bowls, top each with a piece of cooked walleye. Garnish with radish, lime wedges, and remaining cilantro leaves.
Theresa says
I made this for my sister-in-law from Mexico and she approved! Great flavors.
Jeff Benda says
Thanks Theresa. Glad your sister-in-law enjoyed it.
Henry says
This soup was amazing! I used crappie fillets we got out on the ice yesterday here in Minnesota!
Jeff Benda says
Thanks Henry. Glad you caught some crappie and used them to make this pozole. It's my favorite way to eat fish when it's freezing cold here in North Dakota.
mprorock says
Awesome recipe
Jeff Benda says
Thanks! Glad you liked it.
Mike Verhoeven says
This is absolutely delicious! Easy to follow and make. I used my own pre-made and frozen fish stock. Worked great.
Jeff Benda says
Thanks Mike! So glad you enjoyed the fish pozole!
Trevor says
This is the best fish soup I've ever had in my life. Truly amazing and easy to make.
Jeff Benda says
Thanks Trevor! Glad everyone enjoyed it.