GREEN POSOLE WITH COD AND CILANTRO RECIPE | BON APPÉTIT
The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights. saute de veau corse recettes.
Provided by: Chris Morocco
Total time: 40 minutes
Cook time: 40 minutes
Yield: 4 Servings
|2 tablespoons olive oil|
|2 shallots, chopped|
|3 garlic cloves, finely chopped|
|2 serrano chiles, thinly sliced, divided|
|8 medium tomatillos (about 1¼ 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)|
- Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes.
- Meanwhile, purée tomatillos in a blender until smooth.
- 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.
- 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.
- Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.