Green Fish Pozole for Lent (Las Correa Family Recipe)

Name: Green Fish Pozole for Lent (Las Correa Family Recipe)
Total time: 7200 s
Yield: Serves 8 servings
Ingredients: Pozole:; 4 1/2 lbs pre-cooked hominy, well rinsed (about 2 kg); 4 fish heads; 2 onions with green tops, peeled and halved; 1 bunch marjoram and fresh cilantro; 1 cup shrimp powder; Pinch salt; 21 cups water (about 5 liters); 2 whole fish, cleaned, skinless and boneless, cut into pieces; Salsa:; 1 large head romaine lettuce; 1 bunch spinach, washed; 9 cloves garlic, peeled; 7 poblano peppers, stemmed, seeded, and roughly chopped; 4 fresh avocado leaves; 8 1/2 cups water (about 2 liters); Salt; Garnishes:; Sliced radishes, washed; Romaine lettuce, julienned and disinfected; 1 large onion, chopped; Lime wedges; Dried árbol chiles, toasted or fried; Roasted serrano chiles; Dried oregano; To serve:; Toasted or fried corn tostadas and tortilla chips; Homemade hot sauce of your choice

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is a traditional dish often enjoyed during Lent. This delicious soup varies by region and family. I'm sharing our family recipe, which was always popular—neighbors would often request it during Lent.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Saved

Ingredients

2 hours

Serves 8 servings

Pozole:
4 1/2 lbspre-cooked hominy, well rinsed (about 2 kg)
4fish heads
2onions with green tops, peeled and halved
1 bunchmarjoram and fresh cilantro
1 cupshrimp powder
Pinchsalt
21 cupswater (about 5 liters)
2whole fish, cleaned, skinless and boneless, cut into pieces
Salsa:
1large head romaine lettuce
1 bunchspinach, washed
9 clovesgarlic, peeled
7poblano peppers, stemmed, seeded, and roughly chopped
4fresh avocado leaves
8 1/2 cupswater (about 2 liters)
Salt
Garnishes:
Sliced radishes, washed
Romaine lettuce, julienned and disinfected
1large onion, chopped
Lime wedges
Dried árbol chiles, toasted or fried
Roasted serrano chiles
Dried oregano
To serve:
Toasted or fried corn tostadas and tortilla chips
Homemade hot sauce of your choice

Saved

Steps

2 hours

1

In a large, tall pot, add all the pozole ingredients except the fish. Cook over medium heat for 40 minutes, then reduce to low. Stir occasionally to prevent the hominy from sticking.
2

Next, blend all the salsa ingredients with a little hominy, then add the mixture to the pot, stirring to combine. Let it boil for another 30 minutes. Turn off the heat and add the fish pieces, stir to combine, and cover the pot. Let it rest for 20 minutes, then check the salt. Turn the heat to very low, cook for 7 minutes, and serve in deep bowls. If a fish head appears, remove it unless someone wants it. Bring the bowls to the table.
3

Each person can add salsa and garnishes to taste, which should be arranged on a platter at the table. Serve with tostadas and tortilla chips.