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Bon Appétit

Green Posole with Cod and Cilantro

4.3

(17)

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Nicole Franzen

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

tablespoons olive oil

2

shallots, chopped

3

garlic cloves, finely chopped

2

serrano chiles, thinly sliced, divided

8

medium tomatillos (about 1¼ 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)

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 280 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 50 Carbohydrates (g) 25 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 24 Sodium (mg) 560
Explore Bon AppétitStewSoups and StewsPosoleSoupMexicanLatin AmericanCodFishSeafoodTomatilloVegetableHominyRice & GrainsFallEasyMainNut-FreeDairy-FreeGluten-FreeHealthyishSimmerDinner
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Reviews (17)

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  • Thank you for this recipe! The broth and cod were super yummy, but turns out I don’t really like hominy that much. I will definitely make this soup again, but I think next time I might try potatoes or veggies instead. I bet scallops might be good in addition to the cod.

    • Anonymous

    • Los Angeles, CA

    • 1/31/2022

  • We were skeptical, but this was absolutely stunning. Bright, light, and flavorful. Will be making again.

    • Anonymous

    • Ventura, CA

    • 1/23/2022

  • One of my all time favorite bon appétit recipes! Ripe tomatillos are a must, otherwise it can end up tasting a bit bitter. I usually add chicharrónes (or well-cooked bacon in a pinch) and avocado on top as a garnish.

    • Anonymous

    • Toledo, Ohio

    • 3/23/2020

  • I've made this delicious stew several times. The combination of flavors and bright green color are marvelous.

    • Anonymous

    • Minneapolis, Minnesota

    • 11/19/2019

  • I'm not sure if we just used unripe tomatillos or what but this recipe was a little *too* bright. The heat level was way too much for us too but that could have been easily adjusted by using less of the chile seeds.

    • roseemoji

    • Pittsburgh, PA

    • 4/3/2019