Easy Pescatarian Posole

Pescatarian posole

Easy Pescatarian Posole

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 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


  1. 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.
  2. Strain broth through a fine-meshed sieve into a medium bowl. Pick cooked fish off bones; reserve.
  3. 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.
  4. Add tomatillos and Serrano chili; cook, stirring, until tender, about 2 minutes.
  5. 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.