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Bon Appétit

Green Posole with Cod and Cilantro

By Chris Morocco

4.6

(14)

Image may contain Bowl Plant Fruit Food Citrus Fruit Lime Dish and Meal
Photo by Nicole Franzen

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1 1/4 pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 (15-ounce) can white hominy, rinsed
1 (8-ounce) bottle clam juice
3 small radishes, trimmed, thinly sliced
Lime wedges (for serving)

Preparation

  1. Step 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.

    Step 2

    Meanwhile, purée tomatillos in a blender until smooth.

    Step 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.

    Step 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.

    Step 5

    Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

TagsPosoleSoupSoup/StewMexicanLatin AmericanCodFishSeafoodTomatilloVegetableHominyRice & GrainsCilantroHerbs & SpicesMainDinnerDairy FreeNut FreeGluten FreeSimmerBlenderBon Appétit

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