Posole (or pozole) is a traditional American Southwest and Mexican stew made with whole kernel hominy. After soaking dried maize kernels in an alkaline solution overnight, the kernels are rinsed and rubbed until the pericarp (hull) is removed. In order to simply rub away the hulls, you have to soak the kernels in a pretty strong alkaline solution–if it’s not strong enough, the hulls will not rub off, but if it’s too strong, you’ll lose the germ in the process as well–that’s where a great deal of the nutrition lies. This recipe, from Bon Appetit, calls for a can of white hominy. Juanita’s Mexican-style Hominy works well, and as always, you can also make your own!
Total Prep Time: Active, 40 minutes; Total, 40 minutes.
- 2 tablespoons olive oil
- 2 shallots, chapped
- 3 garlic cloves, finely chopped
- 2 serrano chiles, thinly sliced, divided
- 8 medium tomatillos (about 1 1/4 lbs.), husks removed, rinsed
- Kosher salt, freshly ground pepper
- 1 c. cilantro leaves with tender stems, plus more for serving
- 1 lb. cod filets
- 1 15-ounce can of white hominy, rinsed
- 1 8-ounce bottle of 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 the chiles, stirring occasionally, until soft and fragrant, 6-8 minutes.
Meanwhile, puree tomatillos in a blender until smooth.
Add half of tomatillo puree to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and paper, Add 1 c. cilantro to remaining puree in blender and blend until smooth; set aside.
Add cod, hominy, clam juice, and 1 c. water to pot. Bring to a simmer and gently cook over medium-low heat 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.
Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges. (Recipe by Chris Morocco.)
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