Green Posole With Cod And Cilantro Recipe

Name: Green Posole With Cod And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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, puree tomatillos in a blender until smooth.
3
Add half of tomatillo puree to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining puree 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 puree, 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.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, chopped, 3 garlic cloves, finely chopped, 2 serrano chiles, thinly sliced, divided, and more.

Yes, Green Posole With Cod And Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Posole With Cod And Cilantro

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