Author Topic: DOTY Green Posole!  (Read 2932 times)

Offline kathy

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DOTY Green Posole!
« on: January 03, 2016, 01:20:25 PM »
Hey in honor of the end-of-the-year scramble for DOTY I have a great recipe to share. You must have some fish that need eating!

This is from Bonappetit. We made this with an assortment of filets from ling cod, olive rockfish, cab and greenling. Great way to use a variety of fish in one recipe.

It was freakin'delicious esp on a cold rainy winter night, and the great thing is it is much lighter than a traditional cream-based seafood stew if you're looking for that.

Serve with lime wedges, tapatio, and maybe quesadillas or empanadas. MMM!!!

Here's the link to the original, and my notes are below in the text after the link.

2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided (forgot these, didn't miss them, used lots of tapatio and a pinch of cayenne instead)
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 (we used more than 1 lb - more like 2 - a mix of fish inc ling, olive, greenling and cab)
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced (forgot this, didn't miss it)
Lime wedges (for serving)

Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, 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 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, 8–10 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. Serve with lime wedges.

Recipe by Chris Morocco

Offline dogpaddle

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Re: DOTY Green Posole!
« Reply #1 on: January 03, 2016, 03:34:46 PM »
Looks so good. Thanks can't wait to make it!

Offline StinkyPete

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Re: DOTY Green Posole!
« Reply #2 on: January 03, 2016, 04:12:09 PM »
Ohhhhhh boy that looks good. Definitely going to try this
Carpe piscem

Offline Yowlie

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Re: DOTY Green Posole!
« Reply #3 on: January 03, 2016, 05:23:13 PM »
Thanks Kathy!  And good to meet you the other day.

Offline kathy

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Re: DOTY Green Posole!
« Reply #4 on: January 08, 2016, 12:27:07 PM »
Nice to meet you too, and I will say one more thing about this soup to convince you to make it.

The leftovers are delicious - (can't say that about all fish dishes) and keep really well.


throw a handful of salt - n - vinegar potato chips in right before you eat it   :o  not kidding! YUM.

Offline Steve123

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Re: DOTY Green Posole!
« Reply #5 on: January 12, 2016, 06:39:14 PM »
Awesome recipe! Made it last night and couldn't be more stoked to put that in the fish consumption rotation! Cooked it up with halibut. Thanks again!


Only thing I will change next time is more broth and add some smoky flavor like chipotle
« Last Edit: January 12, 2016, 06:48:48 PM by lorikay2 »

Offline the_derek

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Re: DOTY Green Posole!
« Reply #6 on: January 12, 2016, 11:41:39 PM »
Death is very often referred to as a good career move.

-Buddy Holly

Insta  @_the_derek_

Offline Reggae Shark

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Re: DOTY Green Posole!
« Reply #7 on: November 25, 2016, 03:47:23 PM »
Going to have to remember this recipe......muchas gracias


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