Green Posole with Cod and Cilantro
A fresh and vibrant Mexican-inspired stew combining tender cod, hominy, and a zesty green tomatillo sauce. This lighter version of traditional posole features serrano chiles for heat and fresh cilantro for brightness.
Ingredients
- •2 tablespoons olive oil
- •2 whole shallots
- •3 cloves garlic
- •2 whole serrano chiles
- •8 whole tomatillos
- •1 to taste kosher salt and pepper
- •1 cup cilantro leaves
- •1 pound cod fillet
- •15 ounces white hominy
- •8 ounces clam juice
- •3 whole radishes
- •1 to taste lime wedges
Cooking Instructions
- 1.
Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6-8 minutes.
8 min
- 2.
Meanwhile, purée tomatillos in a blender until smooth.
3 min
- 3.
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.
5 min
- 4.
Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8-10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
10 min
- 5.
Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.
2 min
