Green Posole With Cod And Cilantro
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil450 g
Cod FilletDirections:
1
Heat oil in a large pot over medium
2
Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes
3
Meanwhile, purée tomatillos in a blender until smooth
4
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes
5
Season with salt and pepper
6
Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside
7
Add cod, hominy, clam juice, and 1 cup water to pot
8
Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes
9
Remove from heat
10
Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper
11
Divide stew among bowls and top with radishes, cilantro, and remaining chile
12
Serve with lime wedges
13
Heat oil in a large pot over medium
14
Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes
15
Meanwhile, purée tomatillos in a blender until smooth
16
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes
17
Season with salt and pepper
18
Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside
19
Add cod, hominy, clam juice, and 1 cup water to pot
20
Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes
21
Remove from heat
22
Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper
23
Divide stew among bowls and top with radishes, cilantro, and remaining chile
24
Serve with lime wedges