The Story Behind the Food
We catch a lot of perch while ice fishing during the winters here in North Dakota. A giant fish fry with friends is great. But when it is 20 degrees below zero, it doesn't seem sane to stand outside trying to fry fish. That's where the idea for this soup comes in.
You can make this pozole 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.
- One onion, diced
- One Tablespoon minced garlic
- One jalapeno pepper, diced
- One bunch of cilantro
- One Tablespoon olive oil
- One Tablespoon oregano
- One teaspoon each salt, thyme, cumin, ground cloves, Tony's seasoning
- One pound tomatillos
- Four 6-inch corn tortillas, chopped up
- One 29-ounce can white hominy
- One quart fish stock (you can substitute chicken broth)
- Two cups water
- 12 ounces skin-on boneless perch fillets
- 1 cup chopped red cabbage
- Four radishes
- One colored bell pepper, diced
1. Place large pot on stove on medium-high heat. Add olive oil. Then add onion, minced garlic, jalapeno, cilantro stems (save the leaves for later), oregano, salt, thyme, cumin, ground cloves, and Tony's seasoning and cook for 10 minutes.
2. Add one pound chopped tomatillos & four chopped 6-inch corn tortillas and cook for another 5 minutes.
3. Next, add one white hominy with liquid, fish stock, two cups water and simmer for 10 minutes.
4. Meanwhile cook 12 ounces skin-on boneless perch fillets in butter in cast iron skillet. Remove from heat and let cool. Chop fish into small bite size pieces and add to the broth mixture and cook for another two minutes.
5. Ladel soup in bowls and serve immediately with a side of chopped red cabbage, chopped radish, diced pepper, chopped cilantro leaves, and lime wedges to top the soup.