Recipe for the Fish Pozole:

Ingredients:

* 3 lb. sea bass or white flesh fish
* 2 lb. fish heads
* 3 heads of garlic, unpeeled
* 2 medium onions, chopped
* 1 can hominy, 15 oz. or 350 grams
* 1/2 lb. dried shrimp
* 6 tomatillos or green tomatoes
* 1 bunch of cilantro
* Salt and pepper
* 1 onion, chopped
* 6 serrano chiles, minced
* 4 medium sliced ​​radishes
* Cabbage finely chopped to taste
* Oregano to taste
* Lemon to taste

Procedure:

1) Make the fish heads simmer in 12 cups of water with the chopped onions and the unpeeled garlic.

2) In another pot, cook the hominy until it bursts.

3) Grind the shrimp in blender;

4) Peel the tomatillos then roast them in the oven. Blend the tomatillos and cilantro with the ground dried shrimp and the amount of water necessary.

5) Pour the fish broth through a strainer in a pot to discard the garlic and fish heads; add the hominy, cabbage, diced fish, ground shrimp and tomatillos sauce.

Season with salt and pepper to taste, simmer for 10 minutes; your fish Pozole verde is ready, decorate each bowl with more cilantro leaves and slices of radish.