Thumbing through my foodie e-mails, a recipe for Green Posole with Cod and Cilantro caught my eye. Something that sounds that unusual has to be tried, so off to the store for tomatillos, serrano chiles, clam juice, cod and a few other odds and ends for the recipe. I was ahead of the game with somethings already in the larder.
There’s a little chopping in the prep, but isn’t there always? After the chopping you get to use the blender and then it’s a skate all the way with just one good stewpot on the stove.
The recipe calls for two serrano chiles. One is chopped and pureed in the soup; the other is sliced thin and used as garnish. A generous sprinkling of sliced raw serrano proved to be too much of a good thing. Should you choose to make this stew, go easy on the raw chile garnish. At first bite, I was afraid the whole dish was too hot to eat. After fishing out the garnish chiles, the stew was just right on the sneezing, tearing and coughing scale of hot things we love to eat: zippy without pain!
My supermarket had a special on cod this week and there was one half-pound portion left when I got there, so I improvised and added raw shrimp which I added to the stew when the cod was nearly finished. It was a good decision.
Green Posole with Cod, Shrimp and Cilantro
2 TBSP olive oil
2 medium shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
about 1-1/4 lbs tomatillos (about 8 medium), husks removed and the fruit rinsed. I quartered them before putting them in the blender.
Kosher salt and course ground black pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 lb cod fillet
1 15 oz. can hominy, rinsed
1 8 oz. bottle clam juice
1 cup water
3 small radishes, thinly sliced for garnish
lime wedges, for serving
Active time: 40 minutes
Heat oil in a stew pot over medium heat. Cook shallots,garlic and half of the chiles, stirring occasionally until soft and fragrant but not browned, 6-8 minutes
Meanwhile, purée tomatillos in blender until smooth.
Add half of tomatillo puree to pot and cook until thickened. 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 heat until cod begins to be opaque. Add shrimp and let cod and shrimp finish cooking together and cod begins to flake. Remove from heat. Stir in raw tomatillo-cilantro purée, breaking cod into chunks. Season with salt and pepper.
Divide stew among bowls (makes four servings), and garnish with radishes, :cilantro and (at your own risk) remaining chiles. Star slow with the chiles and add more as you can handle them. I eat a lot of chile and the raw serrano slices were very hot. I did have seconds of the stew and added a few chile slices, but not as many as I had the first time!
NOTE: To Emily, my vegetarian – I think you could substitute vegetable broth for the clam juice and lightly pan browned cubes of firm tofu and enjoy this dish very much. The tofu would pick up the herbie flavors of the broth nicely.
One thought on “Unbelieveable: Tomatillos and Seafood Make Great Green Posole!”
I didn’t know there were shrimp in the Rio Grande! Looks like your twist on posole was a huge success.