A Chef’s Fresh Take on Posole
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
4PREP TIME
10 minCOOK TIME
50 minIngredients
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.
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