Green Posole with Cod and Coriander

Ingredients for Green Posole with Cod and Coriander

• 2 tablespoons olive oil

• 2 shallots, chopped

• 3 garlic cloves, finely chopped

• 2 serrano chillies, thinly sliced, divided

• 8 medium tomatillos (about 575g), husks removed, rinsed

• Kosher salt, freshly ground pepper

• 1 cup coriander leaves with tender stems, plus more for serving

• 450g cod fillet

• 1 (425g) can white hominy, rinsed

• 1 (230g) bottle clam juice

• 3 small radishes, trimmed, thinly sliced

• Lime wedges (for serving)

How to make Green Posole with Cod and Coriander

Heat oil in a large pot over medium. Cook shallots, garlic, and half of chillies, stirring occasionally, until soft and fragrant, 6–8 minutes.

Meanwhile, purée tomatillos in a blender until smooth.

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup coriander to remaining purée in blender and blend until smooth; set aside.

Add cod, hominy, clam juice, and 240ml 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-coriander purée, breaking cod into large chunks; season with salt and pepper.

Divide stew among bowls and top with radishes, coriander, and remaining chilli. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.