Green Posole with Cod and Cilantro Recipe

Green Posole with Cod and Cilantro Recipe

  • 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)
  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.
  2. Meanwhile, purée tomatillos in a blender until smooth.
  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.
  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.
  5. Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.