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
2
3
2
8
1
1
1
1
3
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Preparation
Instructions
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.