Easy Pescatarian Posole

SERVES

4

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

  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.

Good food brings people together. So do good emails.

Good food
brings
people together.
So do
good emails.

Related