This is a lighter (and quicker) take on the classic Mexican hangover cure. The Accidental Locavore thinks you’ll like this fresh take on a classic Mexican (hangover) classic from bon appétit. It’s easy and serves 4.
- 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
- Salt and 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 (optional, but pretty)
- Lime wedges (for serving)
Heat oil in a large pot over medium heat. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, about 6 to 8 minutes. While that’s cooking purée tomatillos in a blender or food processor 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 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 until cod is opaque throughout and beginning to flake, about 8 to 10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
Divide stew among bowls and top with radishes, cilantro, and remaining chile, if you like it hot. Serve with lime wedges and enjoy!
My verdict: Since I first had posole in Mexico, I’ve been a big fan! This is a great spring-like take on the classic. It definitely needs the lime to perk it up, otherwise it’s a great dinner. If you’re not a fan of heat, cut down on the chiles or leave them out. My guess is that if you wanted to take the time to soak dried posole corn, it would be worth the time. Next time I’m going to try that. You could add some warm tortillas, or even some chips, or just enjoy it as is.
