A Chef’s Fresh Take on Posole

Published on April 26, 2018

By Stephanie Harris-Uyidi

One of the best things about living in Southern California is the fact that I can paddle board year round. It’s one of my favorite ways to work my core and spend time in nature. And after an afternoon on the water, I love to refuel with a warm bowl of posole.

This Mexican stew is traditionally made with pork, but my pescatarian version is much lighter. Use halibut bones to create a simple flavorful broth, and then add spices, tomatillos and other wholesome ingredients for a warming bowl that’s great for a full meal or snack.

BIO: Chef Stephanie Harris-Uyidi is the producer and host of the popular travel-adventure-cooking Z Living Network series The Posh Pescatarian, and author of the cookbook by the same name.

Easy Pescatarian Posole

SERVES

PREP TIME

10 min

COOK TIME

50 min

Ingredients

Sea salt

1 bay leaf

3 lbs. fresh (meaty) halibut bones

2 tablespoons avocado oil

1 medium white onion, coarsely chopped

2 cloves garlic, minced

2 tablespoons cumin

2 tablespoons ground coriander

2 tablespoons chili powder

6 medium tomatillos, peeled, rinsed, diced

1 Serrano chili, minced

1 bunch cilantro, stems removed and coarsely chopped

1 15-ounce can white hominy, drained and rinsed

Lime wedges, for serving

Directions

In a stockpot, combine 2 quarts of water, a pinch of salt, bay leaf and fish bones. Cover, bring to a simmer and let cook for 20 minutes. Turn off stove, uncover and let cool.

Strain broth through a fine-meshed sieve into a medium bowl. Pick cooked fish off bones; reserve.

Rinse and dry stockpot. Place over medium heat, add 2 tablespoons oil and swirl to coat. Add onion; sauté until translucent, about 5 minutes. Add garlic, cumin, coriander and chili powder; cook, stirring often, until fragrant, about 2 minutes.

Add tomatillos and Serrano chili; cook, stirring, until tender, about 2 minutes.

Stir in reserved fish broth, cooked fish, cilantro and hominy. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Ladle into bowls and serve with lime wedges.